Aug 31, 2012
I made these for supper last night. I'm not much of a cook, and have never made meat loaf before, but I figured these sounded straight-forward enough. I used fresh spinach and onion (both locally, organically grown!), Progresso Italian-style bread crumbs, and Athenos Blue Cheese Crumbles. I followed the recipe exactly. I was able to fill 12 regular muffin cups about 80%-90% full, and cooked it for about 20 minutes instead of the 30 in the recipe. I broke the center one in half, and it was cooked through.
Normally, my husband will eat what I cook, and say, yeah, it's ok. But he ate 2 muffins for supper, took 2 to work (graveyard shift), and ate them this morning, and ate another 2 for supper tonight. And, yes, there were other things he could have had for supper. So I'm gonna say, they're winners! Not only did my picky husband like them, but my 5-year old ate 2 of them (with his hands, 'cause "it's funner that way"), dipping them in ketchup instead of putting the ketchup on top. WAY less mess than normal meatloaf that way! I think this is going to become a regular meal at our house!
—TrinityFlame
