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I always talk about how bad I am at making meatloaf. I really like the idea of making the meatloaf in a muffin tin. Serve with linguine topped with Marina’s Tomato Sauce. This recipe is easy to make and you will have leftovers for lunch. Enjoy!
Scale
Ingredients
- 1 pound Circle B Ranch Ground Pork
- 1 pound lean ground beef
- 4 tablespoons Marina’s Tomato Sauce, plus additional sauce for brushing over muffins
- 1 tablespoon dried minced onions
- 1 teaspoon chopped fresh parsley
- 1 teaspoon dried basil
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- Few grinds of black pepper
- 1 egg
- 1/4 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
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Spray a 12-cup muffin tin with cooking spray, and preheat oven to 400 degrees
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In a large mixing bowl, mix the pork, beef, 2 tablespoons of marinara sauce, onions, parsley and dried basil, garlic powder, salt, pepper, egg and Parmesan cheese together. Use hands to squish ingredients together and form into a large ball
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Fill muffin cups evenly with meat mixture, and bake for 25 minutes
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Brush marinara sauce over tops of muffins, and top each muffin with shredded mozzarella
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Bake for additional 5 minutes, or until cheese is melted and internal temperature is at least 160 degrees, according to meat thermometer
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