Name: Chimichurri Meatloaf Muffins (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 12
Cuisine: Argentinian
Ingredients: 1 lb Ground beef; 1/2 cup Breadcrumbs; 1/4 cup Milk; 1 Egg; 1 tsp Garlic powder; 1/2 tsp Onion powder; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 cup Fresh parsley-chopped; 2 tbsp Red wine vinegar; 2 tbsp Olive oil; 2 cloves Garlic-minced; 1/4 tsp Red pepper flakes; 1/4 tsp Salt

Recipe tier

Individual meatloaves infused with vibrant chimichurri, baked in muffin tins for easy portioning and quick cooking.

Total 1h

Serves 12

Steps 8

Ingredients 14

Soundtrack the cook

Soul kitchen · 75 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Meatloaf
1 lb 450 g Ground beef
cup 60 g Breadcrumbs
cup 60 mL Milk
1 1 Egg
1 tsp 5 mL Garlic powder
tsp 2.5 mL Onion powder
tsp 2.5 mL Salt
tsp 1.25 mL Black pepper
Chimichurri
cup 120 mL Fresh parsley-chopped
2 tbsp 30 mL Red wine vinegar
2 tbsp 30 mL Olive oil
2 cloves 10 g Garlic-minced
tsp 1.25 mL Red pepper flakes
tsp 1.25 mL Salt

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
In a medium bowl, combine all Meatloaf ingredients. Mix well.
In a separate bowl, combine all Chimichurri ingredients. Mix well.
Gently fold half of the Chimichurri into the meatloaf mixture.
Spoon the meatloaf mixture into the prepared muffin tin, filling each cup about full.
Top each meatloaf muffin with a spoonful of the remaining Chimichurri.
Bake for 20-25 minutes, or until cooked through and a thermometer inserted into the center registers 160°F (71°C).
Let cool slightly before removing from the muffin tin.