Recently, we were judges for a Go RVing Canada Recipe Contest. Go RVing Canada represents RV manufacturers, dealers, component suppliers, and campground operators.
We chopped, diced, stirred, cooked, and best of all we sampled family favourites from across the country. Recipes were sent to us by seasoned RVers as well as by people who dream of embracing the RV lifestyle. Each submission arrived with a personal comment from the cook, making the entire process more personal for us.
The winning entry was a unique variation of a spinach salad that included raspberries and marinated feta cheese. The second-place recipe creator added sauerkraut and turned ordinary potato salad into something unique. A combination of capers, onions, lemon, chilies, vinegar, and cooked shrimp earned one lucky participant third prize.
We constantly create variations on a theme by taking a recipe and adding our own unique ingredients, or altering the method of preparation to make it our own. One submission was individual meatloaf portions, baked in muffin tins. In the following recipe, we have taken the individual portions idea and combined it with our own favourite meatloaf ingredients.
Nobody wants to fuss in the RV kitchen when there are places to see, people to meet, and exciting things to do. These meatloaf muffins can be made in a microwave/ convection oven in a motorhome or made ahead of time at home, frozen, and taken along on the road. No fussing. Just defrost and re-heat.
Meatloaf Muffins (Makes 12 servings)
1 1/2 pounds (.68 kg) extra lean ground beef or ground turkey
1 small can mushroom soup, undiluted
1/4 cup (60 ml) shredded mozzarella cheese
2 eggs, beaten with a fork
1 cup (250 ml) fi nely chopped sweet onion
1/4 cup (60 ml) ketchup
1/4 cup (60 ml) ground fl ax
1/2 cup (125 ml) dry bread crumbs
1 teaspoon (5 ml) garlic salt
2 teaspoons (10 ml) Worcestershire sauce
shredded mozzarella cheese for topping (optional)
1/4 cup (60 ml) barbeque sauce
2 tablespoons (30 ml) brown sugar
Spray muffin tin cups with cooking spray.
Combine the ground beef or turkey, mushroom soup, cheese, eggs, onion, ketchup, ground flax, breadcrumbs, garlic salt, and Worcestershire sauce in a large bowl. Mix well.
Divide the meatloaf mixture between the 12 muffin cups.
Brush or spoon the glaze onto the top of each meatloaf muffin.
Pre-heat the oven to 375° F (190° C). Bake for 30 minutes or until cooked through to a centre temperature of 160° F (71° C).
Eat immediately or wrap tightly and freeze for later.
TIP: If using an RV microwave/convection oven, cook on Convection setting at 375° F (190° C) for 20 minutes or until cooked through to a temperature of 160° F (71° C).
To reheat frozen muffins: Defrost in refrigerator or in microwave from frozen for 3 minutes then heat for 1 to 2 minutes or until heated through.
Optional: Sprinkle shredded mozzarella cheese on top of the muffins and return to the oven for 4 to 5 minutes or until the cheese is melted.
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