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Meat-luffin

Instructions

SERVINGS: 4
PREPARATION TIME: 1 HR 45 MIN

MEATLOAF MUFFINS

Preheat oven to 350°. Oil the muffin tins lightly. Heat a sauté pan and add 1 oz. of butter. Sauté onions until translucent; set aside. Mix together ground beef, sautéed onions, carrots, eggs, breadcrumbs, milk, salt and pepper. Form mixture in muffin tins and transfer to baking sheet. Mix together remaining ingredients and coat the top of each muffin. Reserve remaining sauce. Bake for 25 minutes or until internal temperature is 160°.

MASHED POTATOES

Boil a pot of water. Add potato cubes and cook until tender. Drain potatoes and place back into hot pot. Heat heavy cream, butter and garlic together. Whip into potatoes until desired creaminess is achieved. Season with salt and pepper. Add chives and keep warm.

BRUSSELS SPROUTS

Heat oil in a sauté pan over medium heat; add diced bacon. Sauté until brown and crispy. Add brussels sprouts and sauté about five minutes until tender. Combine maple syrup, S&D Espresso Coffee Extract and Sriracha sauce. Pour over brussels sprouts and heat through. Season as needed with salt and pepper.

CARAMELIZED ONIONS

Heat oil in small sauté pan over mid-low heat. Add onions and coat them in oil. Add sugar, salt and S&D Black Tea Extract. Cook onions for about 15 minutes until browned. Plate meatloaf muffins with a swirl of mashed potatoes on top. Add brussels sprouts and caramelized onions as a side.

Ingredients

MEATLOAF MUFFINS

1 1/2 lbs. ground beef
12 oz. onion, minced
4 oz. carrots
1 cup Italian
breadcrumbs
1 egg
3 oz. milk
4 tbsp. ketchup
1 1/2 tbsp. balsamic
vinegar
1/2 tbsp. brown sugar
2 oz. unsalted butter

MASHED POTATOES

1 lb. russet potatoes,
peeled and cut into
large cubes
6 oz. heavy cream
3 oz. unsalted butter
1 tbsp. chives
1 tsp. garlic
Salt and pepper

BRUSSELS SPROUTS

1 tbsp. S&D Espresso
Coffee Extract
1 lb. brussels sprouts,
washed and halved
5 strips of bacon, cut
into small pieces
4 oz. maple syrup
2 tsp. Sriracha sauce
Salt and pepper
Canola oil

CARAMELIZED ONIONS

1 tbsp. S&D Black Tea
Extract
1/2 lb. onions, cut into
thin strips
1 1/2 tsp. sugar
1 tsp. salt
1 oz. canola oil