These individual meatloaf muffins are tender and flavorful, topped with a light egg and cheese mixture and sweet cherry tomatoes. Baked in muffin cups and paired with crunchy lemon, soy sauce, and sesame slaw, this dish is a nutritious blend of comfort and freshness. Ideal for ready meals, family dinners, or a gourmet and flavorful lunch. Preparation time: 25 minutes
Cooking time: 30 minutes
Total time: 55 minutes
Yield: Makes 5 mini meatloaves
Cooking style: Fusion / Comfort Food
Ingredients
For the meatloaf base
300g ground beef
1 medium onion (approx. 150g), grated
70g breadcrumbs
1 egg
Salt and spices to taste (e.g., black pepper, garlic powder, paprika)
50ml water
50ml vegetable oil (for greasing and cooking)
Butter (for greasing the ramekins)
For the filling
2 eggs
100ml milk
A pinch of salt
1/2 bunch fresh herbs (e.g., green onions, parsley, or dill), chopped
Grated cheese (any kind, e.g., cheddar, mozzarella, or Gouda)
Halved Cherry tomatoes (or finely diced tomatoes)
For the fresh coleslaw
Finely shredded cabbage leaves
Cherry tomatoes (or crushed tomatoes)
Salt, to taste
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon soy sauce
Sesame seeds, to taste
Instructions
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