Sunday, January 31, 2010

Mini Muffin Meatloafs & Roasted Butternut Squash

I got the idea of this meal from a friend who got the recipe from another friend. If I ever get a copy of the original recipe, I'll make sure to post it. The original recipe calls for a box of stuffing mix, but I very rarely buy pre-packaged boxes of food. So I just cut up a loaf of crusty bread and toasted it in a dry skillet before mixing in with the meat.

Mini Muffin Meatloafs

1 lb of ground beef
bread cubes (the same volume as the meat, so visually it's about half meat and half bread.)
1 egg
1 tsp ground cumin
1 tsp oregano
about 1 cup of bar-b-q sauce
1/2 diced grilled onion
1 cup cheddar cheese

Cut a loaf of bread into small cubes and crumbs. In a dry skillet, toast the bread, drizzle a bit of olive oil and stir continuously. In a large bowl, mix the ground beef, egg, and toasted bread. Add seasonings and grilled onion. Fill muffin pan with meat. Press an indentation in each mini-meatloaf and add about 1 tbsp of bar-b-q sauce to each meatloaf. Bake at 350º for 30 minutes. Halfway through sprinkle cheddar cheese on top of each meatloaf. Yeilds about 8-9 mini meatloafs, serve 2 per person.

Roasted Butternut Squash (and Potatoes)

1/2 of a Butternut Squash, peeled and cubed
2 potatoes, peeled and cubed
1 tsp cumin
2 tsp finely diced rosemary
1 minced garlic clove
3 tbsp olive oil

In a large bowl, coat squash and potatoes with olive oil. Add seasonings and salt and pepper. Spread in one layer on a cookie sheet. Preheat oven to 450º and roast for 45 minutes or until soft and starting to brown.

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