Veggie Filled Meatloaf Cups
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- 1 lb
- ground beef
- 2/3 can(s)
- tomato paste
- 2 Tbsp
- 2 Tbsp
- italian seasonings
- 2 Tbsp
- brown sugar
- salt and peppr
- 1 slice
- bacon for each cup
1Carefully wrap the back of a 6-12 cup muffin pan with foil. You want to ensure that every part of the back is covered -to avoid sticking to the pan itself, and easy clean up. Spray with cooking spray.
2Mix well, all ingredients (except bacon slices)by hand, set aside. Cover the back of each muffin cup with a thick layer of the meatloaf mixture, and make sure you don't have too much meat on the flat of the pan between cups. Once the meatloaf mixture is in place, then wrap a bacon strip around each cup and secure with a toothpick.
(I usually set out the meat and eggs on the counter while I do my prep work, so that they are not so darned cold on my hands when I get to the mixing part.)
3Set Muffin Pan on an elevated cooling rack with a large cookie sheet or pan underneath to catch all of the grease, then place it in the oven for 20-25 minutes at 450 degrees. (If necessary to get desired color and crispness, place pan under broiler for five minutes).
Once Meatloaf Cups are done, remove from oven and let rest for a few moments. Then carefully begin removing the foil from the pan. THis allows you to "pop" the cups off of the pan. Remove toothpicks, and f
4While this is all baking, slice up red onion (or whatever you have on hand) and bell peppers of choice. Make sure to make up enough to fill each cup to heaping. Add salt and pepper to taste.
While everything is baking and simmering, grate enough Parmesiano Reggiano Cheese to sprinkle liberally over each cup.