I was tickled by the thought of making muffin-sized meatloaf bits for taking in lunches. Since I don't put bread into my meat (and since I'm allergic to tomatoes--used in the base of tinned vegetable soups and, obviously, ketchup) I necessarily modified the recipe. Instead of 2 lbs of beef, I used 1 lb of beef, 1 lb of pork; 3/4 c chopped onion; 2 large eggs; salt; pepper; thyme; about a tablespoon of Worcestershire sauce; and a handful of shredded Tex-Mex cheddar. It made 12 good-sized "muffins", and no greasiness (lean meat is your friend!) though I did have a fair bit of overflow as the meat cooked (just scraped it off the pan before it dried out). Great idea!!
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I was tickled by the thought of making muffin-sized meatloaf bits for taking in lunches. ...