1 hour ago
Tuesday, January 31, 2012
This is such a great idea. It takes a boring weeknight meatloaf and brings it to new heights. These would also be a great for Super Bowl Sunday.
Line a 12 cup muffin tin with slices of speck (smoked prosciutto) and mound some meatloaf mixture into the cups. The smoked ham crisps up and creates these wonderful cups so you can hold the meatloaves like muffins and eat them with your hands (my favorite way to eat).
My Meatloaf Recipe Wrapped in Speck, Baked in Muffin Tins:
2 1/2 lbs. of ground meatloaf mix (I use pork and beef)
2 garlic cloves, chopped
1 onion, chopped
2 tbsp fresh rosemary, chopped
1/2 cup of ketchup
1 tbsp Dijon mustard
2 tsp Worcestershire sauce
1/2 cup of dried breadcrumbs
1/4 cup of fresh flat leaf parsley, chopped
salt & black pepper
12 slices of speck (smoked prosciutto from Italy)*
*you can also use smoked bacon if you can't find speck
Cook the onion and garlic in olive oil until soft. Add the cooked onion mixture to a large bowl and add the chopped meat and the rest of the ingredients, adding the egg in last. Mix lightly with your hands (if you can stand it).
Take a slice of speck or prosciutto or bacon and drape it around the inside of each muffin cup.
Using an ice-cream scoop, scoop a mound of meatloaf mixture into each speck wrapped cup.
Bake in a 350F oven for 30-40 minutes until the top of the meat is browning and the speck is crisping up. Let rest a few minutes before unmolding onto a platter.
I dot each meatloaf muffin with some of this AMAZING ketchup homemade in New Jersey. It is so good, almost like a tomato jam.
Pick up with your hands and eat!