Tomato-Basil Meatloaf Muffins

Source

Ingredients

Display units in Metric

2		eggs
¹⁄₄	cup	tomato sauce
¹⁄₃	cup	rolled oats or barley
2	teaspoons	minced fresh basil
³⁄₄	teaspoon	salt
¹⁄₄	teaspoon	red pepper flakes
1	small	red onion diced
1	pound	grass-fed ground beef
1	large	tomato
12	large	fresh basil leaves or 24 small fresh basil leaves

Preheat oven to 375 degrees.

Beat eggs in a medium-sized bowl. Stir in tomato sauce, rolled oats or barley, basil, salt, red pepper flakes, and minced onion. Once all other ingredients are well-mixed, add ground beef. Use clean hands to combine the meat with the egg-oat-seasoning mixture.

Divide meatloaf mixture between the twelve cups of a muffin pan. Place in preheated oven and bake for 15-20 minutes, or until internal temperature reaches 165 degrees.

Remove from oven and let cool a few minutes while you prepare tomato and basil. Slice tomato into 1/4 inch slices and cut them down to fit the size of the meatloaf muffins. Remove basil leaves from stems. Place a thick slice of tomato atop each meatloaf muffin, sprinkle with sea salt, and them top with basil leaf. Serve with rice, potatoes, salad, or other veggies.

Preheat oven to 375 degrees.
Beat eggs in a medium-sized bowl. Stir in tomato sauce, rolled oats or barley, basil, salt, red pepper flakes, and minced onion. Once all other ingredients are well-mixed, add ground beef. Use clean hands to combine the meat with the egg-oat-seasoning mixture.
Divide meatloaf mixture between the twelve cups of a muffin pan. Place in preheated oven and bake for 15-20 minutes, or until internal temperature reaches 165 degrees.
Remove from oven and let cool a few minutes while you prepare tomato and basil. Slice tomato into 1/4 inch slices and cut them down to fit the size of the meatloaf muffins. Remove basil leaves from stems. Place a thick slice of tomato atop each meatloaf muffin, sprinkle with sea salt, and them top with basil leaf. Serve with rice, potatoes, salad, or other veggies.

Comments & Personal Notes

Grease the cups a little bit so they don't stick.

Comment from angengene — posted about 9 years ago

Really mince onions, not just a tiny dice.

Comment from evacasiello — posted about 7 years ago

Use salsa instead of tomato sauce for a zestier dish.

Comment from CarolaD — posted over 6 years ago

Top with tomato and basil then add Parmesan cheese and broil until brown and bubbly.

Comment from taickler — posted over 6 years ago

1/2 teaspoon of cayenne for every 3/4 teaspoon of crushed red pepper flakes

Comment from Geordiegirl — posted about 6 years ago

Would the cook time stay the same with ground turkey (extra lean)?

Comment from MAJohnson — posted over 3 years ago

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