Meatloaf Muffins

Mutton mince mixed with flavourful spices, filled into muffin moulds and baked.Serve these tangy meat loaf muffins for dinner or slice them up for a take-along sandwich lunch. They're just as flavorful after freezing. These great tasting meatloaf muffins are perfect with mashed potatoes and your favorite side vegetable. Your family will love them! This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 07 Mar 2019 in Recipes Course

New Update

Main Ingredients	Mutton mince (keema), Olive oil
Cuisine	Fusion
Course	Snacks and Starters
Prep Time	6-10 minutes
Cook time	26-30 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Non Veg

Ingredients list for Meatloaf Muffins

1 cup Mutton mince (keema)
1 tablespoon Olive oil
1 tablespoon Garlic chopped
1 medium Onion finely chopped
to taste Salt
to taste Crushed black peppercorns
2 Eggs
1 teaspoon Worcestershire sauce
1 teaspoon Mustard paste
1 teaspoon Tomato ketchup
1 tablespo For topping Fresh parsley chopped
4-5 tablespoons Bread crumbs
For topping Bacon bits

Method

Preheat oven to180° C. Line a baking tray with silicon muffin mould tray.
Heat olive oil in a non-stick pan. Add garlic and onion and sauté for 30 seconds. Add salt and crushed peppercorns, mix and cook till onion turns light golden.
Put mutton mince and eggs in a bowl and mix. Add salt, Worcestershire sauce, mustard paste, tomato ketchup, parsley and crushed peppercorns and mix well. Add breadcrumbs and mix. Add garlic-onion mixture and mix well.
Put the mutton mixture in the silicon muffin mould tray filling each dent upto ¾ full. Top with some parsley and bacon bits.
Place the baking tray in preheated oven and bake for 20-25 minutes. Remove from heat and demould.
Serve hot.

#Bacon #Bread crumbs #Crushed black peppercorns #Eggs #Fresh parsley #Garlic #Mustard paste #Mutton mince (keema) #Olive oil #Onion #Salt #Tomato ketchup #Worcestershire sauce