Meatloaf Muffins (freeze in bags or containers-bring muffin tins) Makes 12
1 3/4 lbs. ground beef
1 1/4 C finely chopped onions
3 cloves garlic, minced
1 C breadcrumbs
2/3 C ketchup
1 dash tabasco hot sauce
1 t Worcestershire sauce
2/3 C finely chopped fresh parsley
3 large eggs, lightly beaten
1/2 t thyme
1 t salt
½ t pepper
¼ C bbq sauce or ketchup
Combine all ingredients in a large bowl & mix until well blended- do not over mix.
Place a 2 inch wide parchment strip across each mold of the muffin tin, coming up from each side by about 2 inches.
This will be used for unmolding after they are cooked.
Use scale to weigh scoops, this makes 3 ¾ oz. raw mix per muffin cup.
Using an ice cream scoop or a large spoon, generously fill each section of the muffin tin with meat, rounding the top to obtain a muffin shape.
Brush with BBQ sauce or ketchup & bake in a preheated 350F° oven for 15- 20 mins (or until meat thermometer reaches 160F°), brushing occasionally with more BBQ sauce if desired.
After taking out of oven, remove from tin while still hot by using a knife to cut around the edges of the tins and lift parchment paper to remove.
Reheat in preheated oven, 350°F for 20 minutes or until hot.
OR Reheat in microwave until hot.
Garlic Mashed Potatoes (1 9×12 or 2 8×8 pans)
6 lbs (about 14 Cups) Yukon Gold
1 C Sour Cream
3 cloves garlic minced
1 t salt
½ t black pepper
1/4 C nonfat milk
1 C lowfat sour cream
Boil peeled potatoes.
Add all other ingredients and mix in Kitchen Aid Mixer or other mixer.
Place in baking dish and freeze if desired. Rewarm if making in advance.
Thaw (if frozen) and bake covered at 350°F for 30 minutes or until warm all through.
Roast, sauté or steam, your choice.