Ah…Meatloaf sandwich. It doesn’t get much better than that, but this post isn’t about my sandwich. It’s about the meatloaf. I make a few different kinds of ‘Loaf, but if it’s after work and I want to make it quick, I make meatloaf muffins.

Yes, muffins.

I throw an onion, 2 carrots and a celery stalk in the food processor and blitz it. Cook those vegetables until they’re soft. I use 1/2 lb. of ground chicken breast and 1/2 lb. of ground chick thighs. Mix the meat together, add an egg, 1/4 cup of bread crumbs, 1 tblsp. Worcestershire sauce, the vegetables and S&P (and maybe a little Tony’s).

Portion the mixture into a muffin pan and back it for about 20 minutes at 350. While it’s cooking, mix 1 cup of ketchup, 2 tsp. yellow mustard, 1 tblsp. brown sugar and 1 tblsp. Worcestershire sauce and cook it on top of the stove until bubbly. Near the end of the meatloaf cooking, pull out the muffin pan and spoon over the sauce. Cook for about 5 minutes more.

This is a great weeknight quick fix meal, and it makes delicious leftovers.