Caramelized Shallot Meatloaf Muffins

Caramelized Shallot Meatloaf Muffins
Staff Writer

I decided to make these delicious caramelized shallot meatloaf muffins as individual servings. This way I can freeze the leftovers and just take out one at a time to enjoy later. You can also form this meatloaf on a baking sheet or use a loaf pan. As a bigger meatloaf, I would bake for 45-55 minutes.

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6
Servings
413
Calories Per Serving
Deliver Ingredients

Notes

Note: I served with smashed cauliflower with butter, chicken broth, and sliced scallions. I even made some pan gravy.

Ingredients

  • medium sized shallots, thinly sliced
  • 1  Pound  ground beef
  • 1/2  Pound  ground pork
  • large egg
  • cloves garlic, minced
  • 1/2  Cup  gluten-free plain breadcrumbs, your favorite breadcrumbs, or almond meal
  • 2  Teaspoons  parsley
  • 1  Teaspoon  sea salt
  • 3/4  Teaspoons  freshly ground pepper
  • Olive oil or cooking spray
  • 2  Teaspoons  unsalted butter

Directions

Preheat oven to 350 degrees. Take a large sauté pan over medium heat and add in butter and 1 tablespoon of olive oil. Once the butter starts to bubble add in shallots. Let cook until they are fully caramelized. About 25 minutes. Stir often using thongs.

Take about about 1/4 cup of shallots and let cool. Leave remaining in the pan removed from the heat. On a board dice up the shallots.

In a large bowl add in beef, pork, egg, garlic, breadcrumbs/almond meal, parsley, salt, pepper, and diced up shallots. Mix well with a fork then if you want with your hands. (To me the hands are the best kitchen tools).

Take muffin tins and either brush with olive oil or coat with spray.

Divide mixture among 6 large muffin tins or 12 medium size. Top each with caramelized shallots.

Place muffin tin on a large baking sheet. (this just prevents from any grease making a mess of your oven. Lightly cover the muffin tin (just place foil on top but do not seal — I did it so the shallots would not burn) and bake for 20 minutes, remove foil and bake for an additional 15 minutes.

Remove and let sit for 5 minutes then enjoy!

Note: I served with smashed cauliflower with butter, chicken broth, and sliced scallions. I even made some pan gravy.

Nutritional Facts

Total Fat
27g
39%
Saturated Fat
9g
38%
Cholesterol
106mg
35%
Carbohydrate, by difference
10g
8%
Protein
30g
65%
Vitamin A, RAE
15µg
2%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
23µg
26%
Calcium, Ca
65mg
7%
Choline, total
31mg
7%
Fiber, total dietary
1g
4%
Folate, total
21µg
5%
Iron, Fe
4mg
22%
Magnesium, Mg
40mg
13%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
329mg
47%
Selenium, Se
28µg
51%
Sodium, Na
283mg
19%
Water
65g
2%
Zinc, Zn
6mg
75%

Caramel Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Caramel Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.