Italian Sausage and Beef Meatloaf Muffins with Marinara and Polenta
Ingredienser
- 8 ounces ground beef
- 8 ounces mild Italian sausage, casings removed
- 1 large egg
- ⅓ cup plain breadcrumbs
- ¼ cup finely grated Parmesan cheese
- ¼ cup finely diced yellow onion
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup marinara sauce, divided
- 1 tube prepared polenta, about 18 ounces
- 1 tablespoon olive oil
fremgangsmåte
- Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin with the olive oil.
- Add the ground beef, Italian sausage, egg, breadcrumbs, Parmesan, onion, Italian seasoning, garlic powder, salt, pepper, and ¼ cup of the marinara to a large bowl. Mix gently until the ingredients are evenly combined. Avoid overmixing so the muffins stay tender.
- Divide the mixture among the 8 greased muffin cups, pressing it in lightly. Spoon the remaining marinara over the tops.
- Bake for 25 to 30 minutes, until the meatloaf muffins are cooked through and no longer pink in the center. Let them rest in the tin for 5 minutes before removing.
- While the muffins bake, slice the polenta into 8 rounds. Warm a nonstick skillet over medium heat and cook the rounds for 3 to 4 minutes per side, until heated through and lightly golden.
- Serve two meatloaf muffins with two polenta rounds per person. Spoon any marinara remaining in the muffin cups over the muffins.
merknader
For meal prep, cool the muffins and polenta completely before freezing them in individual portions. Reheat until hot throughout, keeping the polenta with its serving so it stays easy to plate. If your sausage is strongly seasoned, taste the mixture before adding the listed salt and adjust to suit.
Course: Main Course
Cuisine: Italian
Equipment: Muffin Tin, Large Mixing Bowl, Nonstick Skillet
Cuisine: Italian
Equipment: Muffin Tin, Large Mixing Bowl, Nonstick Skillet