Correct me if I am wrong, but doesn't Sarah Jessica Parker's face look like a foot? It was my husband that pointed that out and the more I see her, the more I agree that she looks like a foot. It's really quite devastating. My sisters, my mom and I went to see "Julie and Julia" (yes, I am on my 3rd time now) and the previews were rolling. As we munched on the contraband caramel popcorn I made and brought with me, a preview came on for a movie with Foot Face. Between my two sisters sitting next to me, we were all in accord that Sarah Jessica Parker looks like a foot. Seriously, Google a picture of her and you will see my point. Now what that has to do with the recipe below, I will never know. So moving on...
For this recipe, I borrowed Rachael Ray's brilliant method on how to cook meatloaf. Was she the first person to cook them individually in muffin tins? Absolutely brilliant. Besides the fact that individual portions are convenient, they take less time to cook. Only 20 minutes. And in 20 minutes, you can chop up a salad and saute up some vegetables.
While I used Rachael's method, I put this recipe together on my own. I wanted a meatloaf using the sun-dried tomatoes I had in the fridge. And then I put in some balsamic vinegar and Italian herbs. I thought of doing a sauce, but I didn't. And the reason being my children. Sauce means mess and I wasn't feeling up to it. So no sauce. But you could definitely pour on some marinara when you serve these. That would go well with the flavors that are already going on in these little meatloaf muffin delights.
2 lbs ground beef
1 cup fresh bread crumbs (2 slices of bread obliterated in the food processor makes 1 cup)
1 1/2 tsp Italian seasoning
1/3 cup chopped sun-dried tomatoes
3 garlic cloves, minced
1/2 onion, chopped
2 tbsp balsamic vinegar
1 tbsp tomato paste
1 egg, beaten
1 tsp kosher salt
Chopped fresh basil, for garnish
Set oven to 450 degrees. Spray a muffin pan with non-stick spray and set aside.
In a large bowl, combine ground beef, bread crumbs, Italian seasoning, sun-dried tomatoes, garlic, onion, balsamic vinegar, tomato paste, egg and salt. Mix with your hands until well combined.
Divide mixture evenly between muffin cups. Bake for 20 minutes or until cooked through.
Yields 12 meatloaf muffins
Served with these: some sauted hericot verts with butter and fresh herbs and chopped honeydew with mint.
Rookie's Notes: If you work the meat too much, it will get gummy. So mix the meat with your hands, but just until mixed.