Smoked Paprika & Sage Meatloaf Muffins
A lighter version of meatloaf muffins with smoked paprika, carrots, herbs (no onion or garlic or ketchup)
Equipment
- 12 hole muffin tin or 6 mini loaf tins
Ingredients
- 500 grams minced beef or approx 1 pound
- 3 small carrots chopped very finelly (about 150 grams)
- 2 large eggs
- 1 cup white sourdough bread crumbs or any other bread or rolls
- 2 teaspoon vegetable oil
- 1 teaspoon smoked paprika powder
- 1 teaspoon dried oregano
- 2 tablespoons fresh sage chopped to small pieces
- 2 tablespoons fresh parsley chopped small
- 1/4 teaspoon smoked seasalt or normal salt
- 1-2 tablespoons horseradish or mustard or ketchup
- good pinch of freshly ground black pepper
Instructions
- Preheat oven to 180 C or 350° F.
- Prepare 12 muffin hole tin with muffin cases or line them with roughly cut greaseproof paper squares (the weight of the meat will push them down and mould them to place)
- Heat the vegetable oil in a frying pan over medium-high heat.
- Add the chopped carrots, dried oregano, fresh sage and the powdered smoked paprika. Cook (sauté) for 2 minutes and leave to cool down in the frying pan.
- Take out the meat and combine it with the bread crumbs, sauted carrot mixture, horseradish sauce, pepper, salt, eggs and fresh parsley.
- Spoon the meatloaf mixture into 12 muffin cups and divide them evenly. They will be quite overfilled if you have a standard muffin tin.
- Bake at 180C or 350° for 25 minutes .
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