Meatloaf Muffins
1 lb. lean ground beef or chuck
3 slices of wheat bread crumbled
5-6 scallions
2 eggs
3 Tbsp Worchestershire Sauce
1 Tsp Garlic Salt
1 cup chopped Cabbage
Packaged fine bread crumbs
Salt and Cracked Black Pepper
Dice the scallions, including the green portion of the stems, chop up your cabbage and add both to a nonstick frying pan with a little olive or cooking oil. Turn to med-high heat and cook to soften the cabbage for about 5 minutes.
Combine all ingredients into a mixing bowl, and mix well with your hands. If the mix feels too wet, simply sprinkle on a little fine bread crumbs and continue to mix. It shouldn't require more than few tablespoons of additional crumbs to reduce the wetness.
Preheat your oven to 350 degrees. Using a muffin pan, spray with a little non stick oil. Spoon in meat into each well and pat down to just below the lip. Place in the oven uncovered and cook for 30 minutes.
Let the meatloaf muffins sit 2-3 minutes, then use a knife to circle around each muffin and remove to a plate with a paper towel on the bottom. Ready to eat! Makes about 12 muffins, serves 4-6.
Notes:
The leaner your meat, the less oil that accumulates in your muffin wells. Substitute various Hot Sauces, or Steak sauces for the Worchestershire Sauce. Additional spices can make this a Mexican Meatloaf, or Italian Meatloaf. Your imagination is your only limitation.
