Springe to the recipe
Fish your grill with these juicy, protein packs Hack roast -muffins!
Who knew that meat roasts could be so adorable and bite -sized size? When the seasons become colder, our recipes get warmer and this recipe is a perfect example. These muffins are full of classic sweet and hearty flavors in a mini-shape and are just as perfect for snacks for one-go snacks like dinner with the family. They are also a handheld for the last barbecue of the summer that everyone can enjoy!
Did you know that these muffins are a modern attitude to a outdated classic? Apparently minced meat, dried fruits and wine bread were used in ancient Rome. During the Middle Ages, the recipe traveled through Europe and collected bread films and eggs on the way.
The meatloaf that we know and love today, but tender, juicy and well seasoned, began to form in the United States from the 19th century. During the global economic crisis of the 20th century, it became popular because of its affordable and easy to mix. Today it has become a staple in many restaurants across the country and takes our kitchens to a rich history at home that has the test of the time.
Are wood roast muffins healthy?
As a rich but simple comfort food, muffins offer a lot of protein in a simple and small bite. As they are, they are a little fat, but they can also opt for lean meat like ground turkey if cattle wood meat is too heavy for them.
How do you take it out of the can?
Believe me, I know how difficult Muffin can be. The best way to ensure easy distance is to fill them thoroughly beforehand (either with butter or cooking spray). Secondly, let the sheet metal in a rust cool to remove the muffins for at least 5 minutes.
Last but not least, I recommend using a knife to separate the circular sides of the muffins from the can before you wobble it out gently. You can also completely turn the can around to drop the muffins on a cooling shelf, but this can cause you to break. So be careful.
FAQs & tips
If you want to make you in advance, mix all the ingredients together, shape them in the muffin pan, cover them with plastic film and leave them in the fridge overnight. I recommend cooking them the next day to ensure freshness.
Maschy remnants last 3 to 4 days in a well -sealed cooling container. You can also freeze them in freezing bags for up to 3 months. Raise in the fridge overnight before being heated in the oven at 350 degrees F for 15 minutes. Cover with foil while warming up to prevent you from drying out.
The most important binders in this recipe are bread crumbs and egg that create a sticky and delicious combination of carbohydrates and fats that hold everything together. You can also try to add 1/2 cup of chickpeas (chickpea) for more protein, fiber and a solid but fluffy texture.
Instead, it is easy for gluten -free people to use gluten -free breadcrumbs or shredded rice crackers.
Operate suggestions
Of course, these muffins can be enjoyed alone, but they also fit well with mashed potatoes. For a funny handheld option, dive the muffins in a bowl with a punch. Children will particularly like this!
This is particularly fun for a starter Potluck, in which every guest brings a homemade dish to share. While you can work well as the main article, combine them with other “snacky” pages like corn on the colsch, the air roast wing or the rose shavings. With such a decadent combination of salty and sweet, something is something for everyone here.
Recipe
Preparation: 10 Minute
Cook: 25 Minute
In total: 35 Minute
Ingredients
- 1 1/2 pound Minced meat 80/20 or similar
- 1 cup Fine chopped onion
- 2 Carnate Garlic chopped
- 1/2 cup breadcrumbs
- 1 cup ketchup divided
- 1 tablespoon Worcestershire sauce
- 1 big egg slightly beaten
- 1 teaspoon dried oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
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Preheat the oven to 350 ° F. Grease a 12-cup muffin pan with a cooking spray or melted butter.
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Heat 1 tablespoon of olive oil over medium heat in a large pan. Add the chopped onion and cook it for 5 minutes until you are soft. Add the chopped garlic and fry it to aromatic for another 30 seconds.
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Combine the boiled onions and garlic, beef meat, breadcrumbs, 1/2 cup of ketchup, Worcestershire -Sauce, egg, oregano, salt and pepper in a large bowl. Mix up to well combined.
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Share the meat mixture evenly to the 12 muffin cups and press it carefully to pack the mixture.
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Top every muffin -muffin with a little remaining ketchup. Transfer the muffin pan into the oven and bake for 25 minutes or until you are cooked. The internal temperature should reach 160 ° F.
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Let the muffins rest for about 5 minutes before serving.
Nutritional information:
Calories: 195Kcal (10%) Carbohydrates: 11G (4%) Protein: 11G (22%) Fat: 12G (18%) Saturated fat: 5G (31%) Polyunes unsaturated fat: 0.5G Monoons unsaturated fat: 5G Transfett: 1G Cholesterol: 54mg (18%) Sodium: 374mg (16%) Potassium: 259mg (7%) Fiber: 1G (4%) Sugar: 5G (6%) Vitamin A: 127IU (3%) Vitamin C: 2mg (2%) Calcium: 32mg (3%) Iron: 2mg (11%)
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