If you’re a regular around here, you’ve probably caught onto the fact that I make a lot of meatloaf cups from This Week In My Kitchen series.
You want to know why?
It’s quick. It’s easy. It’s relatively inexpensive (for a meat dish). AND it helps me use up things in my refrigerator than need to get used up.
I know many people toss a bunch of stuff in soups to use them up. I toss mine in meatloaf.
That’s why I say, it’s never the same thing twice. Sometimes it’s carrots and celery. Other times it’s boc choy and tomatoes. This week it was celery, green onions, and garlic. Really, I toss in anything that needs to move from the refrigerator.
The only thing that is the same week to week is the beef, eggs and breadcrumbs.
Throw Together Mini Meat-loaves:
2 eggs beaten
2 cups breadcrumbs (recipe here)
Any produce diced
Place all items in a mixing bowl.
Mix together by hand until evenly combined.
Pop them out and serve. Ours usually accompany mashed potatoes and a green veggie.