Try this Meatloaf Muffin recipe, or contribute your own.
- 2 cloves garlic minced.
- 1 tablespoon extra virgin olive oil.
- 350 g beef mince.
- 2 teaspoons oregano dried.
- 1 small (100g) onion finely diced.
- 1 small (100g) zucchini grated, with excess moisture squeezed out.
- 1 small (250g) sweet potato.
- 1/4 cup tomato paste plus extra for topping.
- 2/3 cups arrowroot flour.
- 2 medium eggs.
- 10 g chives finely chopped to garnish.
- 1 tablespoon extra virgin olive oil.
- 350 g beef mince.
- 2 teaspoons oregano dried.
- 1 small (100g) onion finely diced.
- 1 small (100g) zucchini grated, with excess moisture squeezed out.
- 1 small (250g) sweet potato.
- 1/4 cup tomato paste plus extra for topping.
- 2/3 cups arrowroot flour.
- 2 medium eggs.
- 10 g chives finely chopped to garnish.
- Carbohydrate 24.7721 g
- Cholesterol 0 mg
- Fat 27.6156999771755 g
- Fiber 5.37099987506866 g
- Protein 5.6592 g
- Saturated Fat 3.8591599968484 g
- Serving Size 1 1 recipe (878g)
- Sodium 128.919999999544 mg
- Sugar 19.4011001249313 g
- Trans Fat 0.918489999381912 g
- Calories 346 calories
Step-by-step
- Preheat the oven to 180ºC/350ºF/Gas Mark 4 and grease a 12-hole muffin tin.
- Mix all the ingredients, except chives in a large bowl, until well combined.
- Spoon the mixture evenly into the muffin tin, push down firmly so the muffin holes are packed tight. Spread some more tomato paste on each muffin, then place into the oven and bake for 20 minutes, until cooked through.
- Spread over a little tomato paste, sprinkle with chives and serve with a leafy green salad.
Crisp edges caramelized in tomato paste give way to a tender, moist interior packed into individual molds. Dividing a standard loaf into a twelve-hole muffin tin fundamentally alters the mechanics of baking ground meat. Smaller portions translate to a dramatically reduced cooking window, requiring only 20 minutes at 180 degrees Celsius to reach doneness. This format maximizes surface area, allowing more exterior crust to form per serving than a traditional loaf pan permits. Historically, stretching minced beef with grated vegetables and starches gained widespread economic traction during periods of rationing. Home cooks learned that incorporating high-moisture vegetables like zucchini maintained juiciness while starch binders held the mixture together without eggs alone bearing the structural load. Squeezing excess liquid from the grated zucchini prevents the batter from becoming waterlogged, ensuring the arrowroot flour can bind effectively with the beef mince. Sweet potato brings a subtle natural sweetness and earthy starchiness that balances the savory notes of garlic, onion, and dried oregano. Baking these in a greased metal pan promotes conductive browning against the sides. Once cooled, these portions store reliably in airtight refrigeration for up to three days, maintaining their structural integrity for rapid reheating during busy afternoons.
