First zucchini pancakes, now meatloaf muffins…
But this wasn’t just any meatloaf. It was pineapple meatloaf (think Hawaiian and instead of pizza we’re adding some funk to meatloaf). The best part about this meal is you can totally prep it beforehand. In fact, I put it together during my lunch break and all I had to do when I got home from the gym was pop it in the oven. Nice.
I’m going to admit I was a little scared when I was putting it in the muffin tins. The consistency just looked “off.” But they turned out being really good. I do think that the taco meatloaf I made a few months ago was better, but I’m not a creature of habit when it comes to dinner – so this was a nice change of pace.
I decided to bake them in muffin tins to hopefully cut down on the cooking time (which it did – only took about 20-25minutes at 375 degrees). Another great thing about cooking them in muffin tins? They held together so much better! I was able to make 12 muffins (serving size is about 3 of the muffins).
And no, I haven’t gone to the “dark” side (iPhone) – but I did forget my camera at work but thankfully Big Guy is a “crackberry”addict and came to my rescue.
And about those okra fries? OMG. I could eat them with every meal. I simply sprayed them with EVOO and sprinkled with seasoning salt. Baked at 375 degrees for about 25minutes. Ah-mazing. Had the meatloaf not been in the oven, I probably would have cranked the temperature up to 400 degrees – but between the meatloaf and the okra we had to make a compromise.
So instead of “meatless Monday” we had a “meatloaf Monday.”