John Myers
Small Meatloaf from Muffin Tin
The perfect small meatloaf from muffin tin recipe with a picture and simple step-by-step instructions.
- 250 g Minced meat
- 1 Egg
- 1 size Fresh onion
- 20 g Butter
- 2 tablespoon Breadcrumbs – homemade
- 0,5 teaspoon Game spice – homemade
- 0,5 teaspoon Smoked salt
- Pepper from the grinder
- 1 packet Bacon slices
- 3 Savoy cabbage leaves
- Dice the onion and fry half of it in 20 g butter until translucent, then allow to cool. Mix the steamed with the raw onions in a bowl with the minced meat and all other ingredients to form a minced dough, then leave to rest for about 15 minutes. Preheat the oven to 200 degrees.
- During this time prepare the muffin hollows. To do this, halve the bacon slices and place two of these pieces in each well. Remove the thick central ribs from the savoy cabbage leaves and briefly blanch them in boiling water, then place them in cold water (this will keep them nice and green); then pat dry.
- Put some of the savoy cabbage in each hollow, put the minced meat in it, put half a slice of bacon on top and put it in the oven for about 40 minutes. After the first 15 minutes, switch the temperature down to 160 degrees – this way our “roast” stays nice and juicy.
- I served my small meatloaf with a vegetable paprika rice, which is already here in the cookbook in: Paprika-Reis 2
- Note 5: I had ground meat from the game – but you can also make these spicy muffins with your usual ground meat. In this case, I would simply replace the game seasoning with a steak or grill seasoning.
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