Chimichurri Meatloaf Muffins

Name: Chimichurri Meatloaf Muffins (Elevated)
Total time: 1 h 30 min
Yield: 12
Cuisine: Fusion
Ingredients: 1 lb Wagyu beef-ground; 1/4 lb Italian sausage-sweet, removed from casing; 1/2 cup Brioche breadcrumbs; 1/4 cup Dry sherry; 1 Egg yolk; 1 tbsp Dijon mustard; 1 tsp Fleur de sel; 1/2 tsp Freshly ground black pepper; 1 cup Fresh parsley-finely chopped; 1/2 cup Fresh cilantro-finely chopped; 2 tbsp Red wine vinegar; 4 tbsp Extra virgin olive oil; 6 cloves Garlic-minced; 1/4 cup Pickled shallots-finely chopped; 1/4 tsp Red pepper flakes; 1/2 tsp Smoked paprika; 1/2 cup Mayonnaise; 1 tbsp Smoked paprika; 1 clove Garlic-minced; 1 tsp Lemon juice

⏱1h 30m

👥12

🔥450 cal

Hard

🍽️Fusion

Luxurious meatloaf muffins featuring Wagyu beef, a complex chimichurri, and a creamy smoked paprika aioli for an unforgettable experience.

1 lb Wagyu beef-ground

1/4 lb Italian sausage-sweet, removed from casing

1/2 cup Brioche breadcrumbs

1/4 cup Dry sherry

1 Egg yolk

See all 20 ingredients ↓

(0 reviews)

⏱1h 30m

👥12

🔥450 cal

Hard

🍽️Fusion

Luxurious meatloaf muffins featuring Wagyu beef, a complex chimichurri, and a creamy smoked paprika aioli for an unforgettable experience.

#Meatloaf #Chimichurri #Muffins #Wagyu #Aioli

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
In a medium bowl, combine all Meatloaf ingredients. Mix gently until just combined – do not overmix.
In a separate bowl, combine all Chimichurri ingredients. Mix well and let sit for 15 minutes to allow flavors to meld.
In a small bowl, whisk together all Smoked Paprika Aioli ingredients. Set aside.
Gently fold half of the Chimichurri into the meatloaf mixture.
Spoon the meatloaf mixture into the prepared muffin tin, filling each cup about 3/4 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. Serve with a dollop of Smoked Paprika Aioli.

Ingredients

1 lb 450 g Wagyu beef-ground
1/4 lb 115 g Italian sausage-sweet, removed from casing
1/2 cup 60 g Brioche breadcrumbs
1/4 cup 60 mL Dry sherry
1 1 Egg yolk
1 tbsp 15 mL Dijon mustard
1 tsp 5 mL Fleur de sel
1/2 tsp 2.5 mL Freshly ground black pepper
1 cup 240 mL Fresh parsley-finely chopped
1/2 cup 120 mL Fresh cilantro-finely chopped
2 tbsp 30 mL Red wine vinegar
4 tbsp 60 mL Extra virgin olive oil
6 cloves 30 g Garlic-minced
1/4 cup 60 mL Pickled shallots-finely chopped
1/4 tsp 1.25 mL Red pepper flakes
1/2 tsp 2.5 mL Smoked paprika
1/2 cup 120 mL Mayonnaise
1 tbsp 15 mL Smoked paprika
1 clove 5 g Garlic-minced
1 tsp 5 mL Lemon juice

Equipment

Muffin tin
Mixing bowls
Measuring cups and spoons
Whisk

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
In a medium bowl, combine all Meatloaf ingredients. Mix gently until just combined – do not overmix.
In a separate bowl, combine all Chimichurri ingredients. Mix well and let sit for 15 minutes to allow flavors to meld.
In a small bowl, whisk together all Smoked Paprika Aioli ingredients. Set aside.
Gently fold half of the Chimichurri into the meatloaf mixture.
Spoon the meatloaf mixture into the prepared muffin tin, filling each cup about 3/4 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. Serve with a dollop of Smoked Paprika Aioli.

Nutrition per serving

Calories 450

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0 reviews

Chimichurri Meatloaf Muffins

Chimichurri Meatloaf Muffins

Ratings & Reviews

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