So today we decided on having something American for lunch, and what better than the classic meatloaf accompanied with sour cream mashed potatoes, perhaps one of America’s most loved comfort foods ! I think these muffin sized meat loaves are perfect size for individual serving , and I think they look cute too!! I’ve added an Indian touch to these muffin meat loaves with the addition of Kashmiri chilly powder, ginger , garlic and cilantro, some of the big guns of Indian cuisine . The brown sugar tomato glaze balances the little heat in the meatloaf.
Here’s how I made it .
Ingredients: (Yields 10 standard size meatloaf muffins)
1 pound lean ground beef
1 small red onion
1 (1 inch) minced ginger
1 tablespoon minced garlic
2 teaspoons kashmiri chilly powder/ cayenne pepper
1 tablespoon brown sugar
2/3 cup bread crumbs( I used Panko)
1 teaspoon Sriracha or any other hot sauce
1/2 cup milk
2 eggs, beaten
1/4 cup cilantro
salt and pepper to season
For the glaze:
1/4 cup brown sugar
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1. Preheat oven to 350 degrees F.
2. Line a muffin tin pan with paper/silicone liners. Spray the pan and the liners with non stick cooking spray.
3. In a mixing bowl, combine the beef, chopped onion, ginger, garlic, chilly powder, breadcrumbs, milk, beaten eggs, hot sauce, brown sugar, salt, pepper and cilantro , mix well.
4. In another bowl , mix the ingredients for the glaze and set aside.
5.Using an ice cream scoop or a large spoon, gently scoop the meat mixture in each muffin liners.
6. Bake the meatloaf muffins for about 10 minutes.
7. Brush with the glaze and return to the oven to bake for another 20-25 minutes, brushing it once again in between with the glaze.
8. Transfer the muffin tin pan to a wire rack , let it rest for 5 minutes, before serving.
1. Make sure to use lean ground beef to avoid the excess grease drippings from the muffin pan .
2. To be on the safer side, you can keep a baking sheet below the muffin pan to catch the dripping.