I bought a couple jars of pineapple salsa on clearance for 75c. As it turns out, they were on clearance for a good reason. It is nasty. I even tried cooking with it to disguise the flavor, but it still came through. Ugh. Hubby didn't seem to mind it though, so I figured I'd make some Mexican meatloaves in muffin tins for him. I didn't use the Rachael Ray recipe that I linked to, however I'm sure it's a good one (it is Rachael Ray, after all!)
I took two pounds of ground turkey, one pound of ground sausage, 3 eggs, almost 2 cups of cracker crumbs and some oatmeal to make up the difference, some pepper, and a chopped onion. I mixed well and divided it into two bowls.
To his meatloaf, I added 1/2 cup of nasty salsa and all the shredded cheese that was left (probably somewhere between a half cup and a cup). To my meatloaf, I added 1/2 cup of ketchup, almost a cup of chopped dill pickles, 3/4 cup of pickle juice, and a dab of brown sugar.
I put the meatloaf mixture into muffin tins and popped them in the oven for about 30 or so minutes at 350 degrees. Three pounds of meat makes about two dozen meatloaves. If we weren't such pigs in this house, we could pop the extras into the freezer. (We can eat 24 meatloaves lickety split).
What's your favorite meatloaf recipe?
Meatloaf is one of those things that I never use a recipe for... I always kinda wing it, but the only thing I ALWAYS add is Goya Sazon seasoning packets. Everyone loves my meatloaf. Even my 4 year old son says "Mama, your meatloaf is SO much better than Boston Market's!", lol. That seasoning goes into just about everything I make.
ReplyDeleteUsing muffin tins is ingenious! What a great time saver and portion divider! I will definitely be using them next time.
This is such a clever idea! I'm partial to the America's Test Kitchen recipe (you use gelatin and ground beef to approximate the texture and moisture of veal but get none of the guilt), but have never made individual loaves before.
ReplyDeleteDo they keep well in the freezer? This could be a great standby lunch when paired with a little salad!!
Chris- I was going to email you directly but couldn't find your email address. From everything I hear, they freeze beautifully, however we always eat everything so fast that there's no need to freeze!
ReplyDeleteI'll have to look into the gelatin thing- I hadn't heard of that before :) Thanks for the tip!
Thanks for the feedback!
ReplyDeleteOooh! Sazon is an interesting addition! I usually wing it on the recipe, but now include gelatin every time. If you google "cooks illustrated meatloaf gelatin," you'll see a few sites that have the recipe.
I totally want meatloaf now.