Italian Meatloaf Muffins

based on a recipe from meatloaf melodrama

Category

Pork is good for you!

I always talk about how bad I am at making meatloaf. I really like the idea of making the meatloaf in a muffin tin. Serve with linguine topped with Marina's Tomato Sauce. This recipe is easy to make and you will have leftovers for lunch. Enjoy!

Ingredients

  • 1 pound Circle B Ranch Ground Pork
  • 1 pound lean ground beef
  • 4 tablespoons Marina's Tomato Sauce, plus additional sauce for brushing over muffins
  • 1 tablespoon dried minced onions
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon dried basil
  • 2 teaspoons garlic powder
  • 1 teaspoon sea salt
  • Few grinds ofblack pepper
  • 1 egg
  • 1/4 cup shredded Parmesan cheese
  • 1 cup shredded mozzarella cheese

Directions

  1. Spray a 12-cup muffin tin with cooking spray, and preheat oven to 400 degrees

  2. In a large mixing bowl, mix the pork, beef, 2 tablespoons of marinara sauce, onions, parsley and dried basil, garlic powder, salt, pepper, egg and Parmesan cheese together. Use hands to squish ingredients together and form into a large ball

  3. Fill muffin cups evenly with meat mixture, and bake for 25 minutes

  4. Brush marinara sauce over tops of muffins, and top each muffin with shredded mozzarella

  5. Bake for additional 5 minutes, or until cheese is melted and internal temperature is at least 160 degrees, according to meat thermometer