While at the gym today I had a craving for meatloaf but needed to get dinner on late/quick so the thought of making mini loaves sounded great. 35 minutes baking time and dinner was ready!
Mini Bison Meatloaves
1 lb ground bison
6-ounces instant stuffing mix (see notes)
1 tsp Italian seasoning herb blend
1 cup cool water
1/2 cup ketchup
2 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1/2 cup grated Parmesan cheese
Heat your oven to 375°. Spray a nonstick 12 cup muffin pan with cooking spray, set aside.
In a large bowl mix the meat, stuffing mix, herbs and water together with your hands till well blended. Evenly distribute between the cups. Using your fingers make an indentation in the top of each cup.
Mix the ketchup, sugar and Worcestershire sauce together till sugar is dissolved. Divide evenly between the cups, filling in the indentation.
Pop in the oven and bake for 30 minutes. Take out, divide the Parmesan cheese on top and put back in the oven for 5 minutes.
Makes 12 muffins (3 to 4 servings)
For the stuffing mix use an instant such as Stove Top® or similar. I used a cranberry version that was fantastic in it. Chicken and Lower Sodium Chicken works well.
You can use spaghetti sauce for the ketchup as well, for a more “Italian” flavor. Use it straight out of the jar, don’t need to add anything else.
(Photos by Kirk Kirkconnell)