Mini Muffin Meatloafs


Makes 12


3 tbsp olive oil

4 large cloves of garlic, minced

1 ½  cups Cookin’ Greens Designer Mix

2 lbs lean ground veal, beef, turkey or chicken

1 cup panko crumbs

2 large eggs

½ tsp salt

½ tsp pepper

¼ cup honey garlic barbeque sauce


Preheat over to 375 degrees Fahrenheit.  Spray a 12 cup muffin pan with non-stick spray and set aside.

Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently for 2 minutes, being careful not to let it color.

Add the Cookin’ Greens Designer mix. Cover and cook until warmed through (5 minutes).  Season with salt and pepper.

Transfer to a large mixing bowl and allow to cool.

Add ground meat, eggs, panko and more salt and pepper to the greens.  Mix well with your hands or large spoon. With your hands, or an ice cream scoop, roll mixture into 3” ball and drop into each muffin tin.  Use your index finger to depress a well into each ball and spoon a bit of barbeque sauce inside.  Close over the hole and reform solid top to the mini muffin meatloaf.

Carefully spoon remaining barbeque sauce over all twelve meatloaves.

Bake uncovered for 30 minutes. Wipe away any fat that may rise to the surface


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