Mini

Mini Egg-Topped Meatloaves

The other night I was in the mood for meatloaf, but really *not* in the mood for the hour+ it takes to cook. So I swapped out my loaf pan for my muffin tin and made these cute little meat muffins. Perfect. They cut the cook time in more than half!

And I don't know what led me to this next thought (probably the million eggs in the fridge), but I wondered how it would work if I baked an egg atop each little meatloaf. Well, the answer to that question is "Awesome. Tasty and awesome." How is this not a thing already? They're fantastic. And so stinkin cute. It's pictured here over some sautéed chard, with a little hot sauce. Thad ate them with ketchup. Dress them up however you like or eat them as-is, I think you'll love them too.

YIELD 4-6 servings

INGREDIENTS

1 pound beef

1/4 onion, diced (1/3 cup)

1 carrot, grated (1/2 cup)

2 large mushrooms, diced

2 teaspoons coconut aminos

1 teaspoon salt

1/2 teaspoon pepper

Eggs: If you cook an egg on top of each one, you'll need 13 eggs (one to mix into the meat). When I did this, I cooked eggs on about half - totally up to you.

Coconut oil for sautéing

INSTRUCTIONS

  1. Preheat oven to 350F
  2. Heat skillet on medium with a little coconut oil and sauté onions, carrots and mushrooms for a few minutes, until onions begin to get tender and translucent
  3. When veggies are done sautéing, use hands to combine all ingredients with one beaten egg
  4. Oil muffin tin and use a 1/4 cup measuring cup to scoop meat mixture into tins - amount should be just less than 1/4 cup, filling each little tin about 3/4 of the way (leave room for the eggs) and bake for 10 minutes
  5. Next take them out and add the eggs - I find it works best to break an egg into a cup, and from there pour the egg onto the meat, one by one - it should come up just to the top of the tin, but don't worry if it overflows a tad. No biggie.
  6. Put them back in the oven for 15 more minutes, until meat is no longer pink inside