You’d think for Mother’s Day I’d post about something that my mom at least likes, but nope, not me. I’ve got a schedule around here—I try to write about things in the order we make them, and today, it’s time to talk about Meatloaf. Sorry, Mom. Happy Mother’s Day, though!
Crazy thing? This is one of those recipes that came off of the Weight Watchers message boards, where it’s been floating around for ever, as far as I can tell. And despite the fact that it starts as a healthy “lightened up” version of meatloaf…in spite of how basic and simple this recipe is, it’s also my favorite meatloaf. It’s moist, and flavorful, with an absolute minimal amount of work.
The meatloaf mix itself takes some real shortcuts. This is a four ingredient recipe. While I enjoy shortcuts, especially on a weeknight, I usually recognize the trade-off I’m making. Not so, in this case. The ingredients are simple, the assembly couldn’t be easier, and using muffin tins in place of a loaf pan not only shortens the cook time, but builds in portion control (if you’re into that sort of thing).
- 1 lb ground beef, turkey, pork, or a combination. (I used ground beef, because that’s what we keep on hand).
- 1 box stove top stuffing, prepared without fat
- 1 egg (If you want to make this as light as possible, feel free to use 2 egg whites in place of a whole egg)
- 1/2 cup ketchup
1. Preheat oven to 375 degrees. Spray a 6 muffin tin with non-stick cooking spray.
2. Prepare stuffing mix according to package directions, omitting the butter or margarine (using only water). Set a side.
3. In a medium bowl, use your fingers to combine ground beef, egg, and box of stuffing. Mix until everything is combined, but do not over mix. Shape into six muffin size patties, and place into prepared muffin tins.
4. Top each muffin with 1-2 tablespoons of ketchup. Bake in 375 degree oven for 20-25 minutes or until cooked all the way through.