So from my blog you may think I’m obsessed with meatloaf. Maybe I am. But really, I only started liking meatloaf a few years ago. Experimenting with different combinations is great fun!
As long as you use good ground meat, you’re all set to try out different variations combining all kinds of ingredients!
So the meat-“balls” made me think of the great saxophonist Cannonball Adderley. Check out him out on “Mercy Mercy.”
Muffin Pan Meatloaf Balls
Ingredients
- 1 yam, fresh
- 1 small zucchini
- ½ cup fresh salsa
- 1 ½ cups panko bread crumbs
- ¾ cup small curd cottage cheese
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 2 eggs
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 4 pounds ground sirloin
- 2 cups Heinz® tomato ketchup
- ¾ cup brown sugar
- 3 tablespoons apple cider vinegar
MEATLOAF
SAUCE
Instructions
- Peel and cut up yam and zucchini then cut both into small chunks. Put pieces in food processor and pulse until they are chopped very small. Place in a large bowl.
- Add salsa, panko bread crumbs, cottage cheese, cayenne pepper, black pepper, salt and eggs. Stir together with a fork.
- Sprinkle lemon juice and Worcestershire sauce over the mixture and stir in.
- Add ground sirloin and mix well with your hands.
- Spray muffin or cupcake pan with Pam®. Also spray a 9” x 13” pan with Pam®.
- Using a ½-cup measuring cup, scoop mixture out of bowl. Shape into a large ball. Place 12 balls in the muffin tin. Place remaining 18 balls in the 9” x 13” pan.
- Preheat oven at 400 degrees. Bake for 25 minutes. Remove muffin tin from oven and spoon sauce over the balls to cover the tops but not spill over the edges of each cup. Bake for an additional 6-8 minutes.
- Use remaining sauce to serve with meatloaf balls in the 9” x 13” pan.
- These meatloaf balls freeze well for future use.
- Combine ketchup, brown sugar, and vinegar in a large saucepan. Over low heat, simmer for 10 minutes. Do not let it boil.
MEATLOAF
SAUCE
