Meatloaf: the ugly workhorse of the comfort food family. It certainly doesn’t look beautiful, but it gets the job done.
Meatloaf freezes fairly well, but if you freeze all the slices together, it’s not very convenient to remove a single serving later. I adapted my regular meatloaf recipe slightly to make individual servings in meatloaf cups, which I can then reheat as many as I want at a time. Use ground turkey or beef that’s higher in fat content, or it can get really dry.
They’re not going to look beautiful coming out of the oven, but I promise, you’ll like them.
Turkey Meatloaf Cups
1/2 medium yellow onion, diced
1 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 tablespoons Worcestershire sauce
1/2 cup beef stock (or more)
2 tablespoons tomato paste
2 pounds ground turkey (80-85% lean) (or substitute ground beef)
2/3 cup dry breadcrumbs (or more)
2 eggs, lightly beaten
Preheat oven to 350 degrees. Grease or spray 12 muffin cups.
In a small saute pan, cook onions, olive oil, salt, pepper, and thyme over medium-low heat until translucent, about 12-15 minutes. Add Worcestershire, stock, and tomato paste. Mix well. Let cool to room temperature.
In a large bowl, combine meat, bread crumbs, eggs and onion. Mix well. Add more broth or breadcrumbs as needed. Divide into 12 portions and place in muffin tins. Top with ketchup (1-2 teaspoons per meatloaf cup, or as desired).
Place muffin tin on a large baking sheet and put in the center of the oven. Bake until internal temperature reads 160 degrees, about 40 minutes.
Let cool for 10 minutes before removing from tins. Serve with additional ketchup, if desired.