Meatloaf Balls

Meatloaf Balls
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Meatloaf is a classic American staple, the secret to tender meatloaf is not overworking the meat. This version uses a blender to liquefy the onions and peppers - perfect for families who have onion haters. Baking in a muffin tin decreases baking time making this an easy weeknight dinner.
Servings Prep Time
612 balls 15minutes
Cook Time
25minutes
Servings Prep Time
612 balls 15minutes
Cook Time
25minutes
Meatloaf Balls
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 3
You:
Rate this recipe!
Print Recipe
Meatloaf is a classic American staple, the secret to tender meatloaf is not overworking the meat. This version uses a blender to liquefy the onions and peppers - perfect for families who have onion haters. Baking in a muffin tin decreases baking time making this an easy weeknight dinner.
Servings Prep Time
612 balls 15minutes
Cook Time
25minutes
Servings Prep Time
612 balls 15minutes
Cook Time
25minutes
Ingredients
Servings: 12 balls
Units:
Instructions
  1. Preheat oven to 400 degrees
  2. Place ground beef in a mixing bowl, sprinkle with salt and pepper. Add crushed saltines to ground beef.
  3. In a blender pitcher add onions, peppers, eggs, tomato sauce and mustard. Blend until smooth and no chunks remain. Add to meat mixture.
  4. Gently mix to combine. (I use gloved hands to do this)
  5. Use a #12 - 1/2 cup scoop and divide meat mixture into muffin tin. You should be able to make 12 balls. Place muffin tin on sheet pan.
  6. Bake for 25 minutes or until internal temperature is a least 160 degrees.
Recipe Notes

This can be baked as a loaf, increase baking time to about 45 minutes. *Adapted from Coco's Meatloaf recipe on AllRecipes.com

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About Baking Nana

Each morning my granddaughter Sarah calls to ask, "Watcha doing, Nana? Are you baking Nana?" Hence my "name" Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don't bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.

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