Sunday, September 28, 2008

Meatloaf Muffins with Smashed Potatoes and Green Beans

As much as I hate to admit it, the weather is changing. Fall has arrived and it's time to put away the summer recipes for more homey, cold-weather meals. On Thursday I made one of my favorite comfort food meals - meatloaf muffins:

I usually throw whatever sounds good into my meatloaf, along with the requisite breadcrumbs and egg. This time it was some onion, red pepper, a jalapeno and a little chipotle salsa. I put the muffins into a greased muffin tin and top each muffin with a little ketchup. They bake for 35 minutes at 425 degrees.

While the meatloaf muffins cooked I scrubbed some red potatoes and cooked them for smashed potatoes, which I made with sour cream, butter, scallions, salt and pepper and a splash of milk. I love leaving the skins on when making mashed potatoes. I also picked up some green beans at the farmers market (the last day for the market by my!) so we had those steamed.
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  1. This looks fabulous, never thought of using a muffin tin! Smart :) I've made mini meatloaves by just shaping them into little loaves, but the muffins are a great idea.

  2. Between this and your roast chicken up there, it's starting to actually seem like October.

    Reminds me... your anniversary is approaching fast, eh?


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