Easy Meat Loaf Muffins

Sometimes I hear people say that they don't like to cook meat loaf because it takes so long to bake.  Well, here's a fun solution:  Meatloaf Muffins!  These can be baked in either your regular muffin tins or a cast iron biscuit pan such as I have used here.  These baked for about 25 minutes and were ready to enjoy. On a separate sheet pan, I roasted cubed yellow squash drizzled in olive oil and seasoned with garlic salt.  

Instead of my usual ketchup, I tried Hunt's Meatloaf Sauce. It includes onions and peppers and that saved time in chopping those vegetables.

I followed the recipe on the Hunt's Meatloaf Sauce label.  

2 pounds ground sirloin beef (90% lean)
1 can (15.25 oz each) Hunt's Seasoned Tomato Sauce for Meatloaf, divided.
2 eggs, beaten.
1 cup quick-cooking oats, dry bread crumbs or cracker crumbs.
1/2 teaspoon salt.
1/2 teaspoon ground black pepper.

• Preheat oven to 400°F. Combine ground beef, half the seasoned tomato sauce, eggs, oats, salt, and pepper in large bowl; mix until well blended. Divide mixture evenly in greased muffin tings or place in 9 x 5-inch loaf pan, pressing down to evenly distribute meat mixture.
• For muffin sized portions bake uncovered for 25 - 28 minutes.  For the loaf pan size, bake, uncovered, 1 hour. Remove from oven and drain well. Pour remaining seasoned tomato sauce over meatloaf. Bake an additional 10 minutes. Remove from oven. Allow to rest 10 minutes before slicing into 8 slices to serve.
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