Chimichurri Meatloaf Muffins

Name: Chimichurri Meatloaf Muffins (Upgraded)
Total time: 1 h 15 min
Yield: 12
Cuisine: Argentinian
Ingredients: 1/2 lb Ground beef; 1/2 lb Ground pork; 1/2 cup Panko breadcrumbs; 1/4 cup Beef broth; 1 Egg; 1 tbsp Worcestershire sauce; 1 tsp Smoked paprika; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 cup Fresh parsley-chopped; 1/4 cup Fresh oregano-chopped; 2 tbsp Red wine vinegar; 3 tbsp Olive oil; 4 cloves Garlic-roasted and minced; 1/4 tsp Red pepper flakes; 1/4 tsp Salt

⏱1h 15m

👥12

🔥380 cal

Medium

🍽️Argentinian

Individual meatloaves with a deeper flavor profile, featuring roasted garlic in the chimichurri and a blend of ground meats.

1/2 lb Ground beef

1/2 lb Ground pork

1/2 cup Panko breadcrumbs

1/4 cup Beef broth

1 Egg

See all 16 ingredients ↓

(0 reviews)

⏱1h 15m

👥12

🔥380 cal

Medium

🍽️Argentinian

Individual meatloaves with a deeper flavor profile, featuring roasted garlic in the chimichurri and a blend of ground meats.

#Meatloaf #Chimichurri #Muffins #Beef #Pork

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
Roast 4 cloves of garlic by wrapping in foil with a drizzle of olive oil and baking at 400°F (200°C) for 30-40 minutes, or until soft. Let cool and mince.
In a medium bowl, combine all Meatloaf ingredients. Mix well.
In a separate bowl, combine all Chimichurri ingredients, including the roasted garlic. 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 3/4 full.
Top each meatloaf muffin with a spoonful of the remaining Chimichurri.
Bake for 25-30 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.

Ingredients

1/2 lb 225 g Ground beef
1/2 lb 225 g Ground pork
1/2 cup 60 g Panko breadcrumbs
1/4 cup 60 mL Beef broth
1 1 Egg
1 tbsp 15 mL Worcestershire sauce
1 tsp 5 mL Smoked paprika
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
1/2 cup 120 mL Fresh parsley-chopped
1/4 cup 60 mL Fresh oregano-chopped
2 tbsp 30 mL Red wine vinegar
3 tbsp 45 mL Olive oil
4 cloves 20 g Garlic-roasted and minced
1/4 tsp 1.25 mL Red pepper flakes
1/4 tsp 1.25 mL Salt

Equipment

Muffin tin
Mixing bowls
Measuring cups and spoons
Aluminum foil

Instructions

Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
Roast 4 cloves of garlic by wrapping in foil with a drizzle of olive oil and baking at 400°F (200°C) for 30-40 minutes, or until soft. Let cool and mince.
In a medium bowl, combine all Meatloaf ingredients. Mix well.
In a separate bowl, combine all Chimichurri ingredients, including the roasted garlic. 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 3/4 full.
Top each meatloaf muffin with a spoonful of the remaining Chimichurri.
Bake for 25-30 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.

Nutrition per serving

Calories 380

Ratings & Reviews

0 reviews

Chimichurri Meatloaf Muffins

Chimichurri Meatloaf Muffins

Ratings & Reviews

Comments

You May Also Like