The meatloaf mix we all know and love filled with a surprise of veggies and hashbrowns. Served in a mini muffin sized portion and Baked with a sweet glaze.
If unable to use parchment paper liners, spray a standard size 12 count muffin tin with cooking spray.
preheat the oven to 400°F
Make the Meat
In a large bowl, mix the meat with the seasonings, ketchup, bread crumbs and milk. Using your hands, mix together until well combined.
Make The Stuffing
In a frying pan, heat the hashbrowns with the mixed vegetables and seasonings. You don’t have to cook this long the main goal is to heat it up so it’s not going into the meat frozen.
Make the Glaze
Mix the ketchup, vinegar and sugar until combined.
Assemble
scoop 12 even portions into the muffin tins. This should just come to the top. You will have some meat left over which is good. You will use this as the top of the muffin.
make a well in the Center of each meat scoop. Use this as an opportunity to form the sides and bottom into an equal thickness.
Divide the filling into each well. It’s about 2-3 tablespoons per “muffin”
top each muffin with the remaining meat. Taking care to pinch the top to the sides to create a seal.
brush the top of each muffin with the glaze
Bake
Preheat oven to 400°F Bake for 25 minutes or until the internal temperature reaches 170°F If you have leftover glaze you can apply it during the last 5 minutes of cooking.
If you didn’t use parchment liners, run a knife around each “muffin” before removing it .