Meatloaf Muffins
Albert Wood
Meatloaf Muffins
Al Wood
1
15 minutes
40 minutes
Breakfast
Ingredients
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2 eggs, slightly beaten
½ cup Italian seasoned bread crumbs
½ cup chopped fresh mushrooms (optional)
⅓ cup chopped onion
3 tablespoons Wood’s Smoked Maple BBQ Sauce
1 tablespoon Wood’s Maple Habanero Mustard
1 tablespoon Worcestershire sauce
2 cloves fresh garlic, minced
2 lbs. lean ground beef
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½ cup Wood’s Smoked Maple BBQ Sauce
2 teaspoons Wood’s Ghosted Syrup
¼ cup jellied or whole cranberry sauce
6 large potatoes boiled and mashed
½ to ⅔ cup sour cream
2-3 tablespoons butter
2 teaspoons chives
½ cup shredded cheddar cheese
Directions
Preheat oven to 350° F.
In a large bowl stir together the first 8 ingredients.
Add ground beef and mix well.
Lightly press 1/3 cup of meat mixture into each of the 12 mun cups.
In a small bowl combine the ½ cup Wood’s Smoked Maple BBQ Sauce, cranberry sauce, and 2 teaspoons Wood’s Ghosted Syrup.
Top the meat cup with 1 tablespoon of the BBQ sauce mixture.
Bake uncovered, about 40 minutes, or until internal temperature registers 160° F on a meat thermometer.
Mash the potatoes with sour cream, butter, and chives.
Top each meat muffin with ¼ scoop of potato mixture.
Sprinkle potatoes evenly with cheese.
Return to oven and bake, uncovered for about 5 minutes or until cheese melts.
Transfer to a serving plate and enjoy.