Courtesy of Skinnymom
Healthy food doesn’t have to take a century to make. With a little prep and one humble muffin pan, you can make breakfast, lunch, and snack foods in a portable size that are easy to take with you anywhere.
Click here to see the full list of muffin tin recipes.
Directions:
Preheat oven to 400°, and lightly coat a 12-cup muffin tin with non-stick cooking spray; set aside.
In a large bowl, mix all meatloaf ingredients except BBQ sauce with your hands. Once mixture is thoroughly combined, fill each cup with 2oz meatloaf mixture. Brush 2 Tbsp BBQ sauce onto the tops of each cup.
Lightly coat a piece of aluminum foil with cooking spray, and cover muffin tin. Bake cups for 15 minutes.
Once meatloaf cups are in oven, make cauliflower mash: Cut cauliflower head into small florets. Place florets in a microwave-safe bowl with water, cover with plastic wrap, and microwave for 3 to 5 minutes, or until fork-tender.
Place cauliflower in a food processor. Add broth, sour cream, and seasonings, and puree until creamy.
Remove meatloaf cups from oven, and remove foil cover; set aside.
Scoop mashed cauliflower into a piping bag, and then pipe onto each meatloaf cup.
Place meatloaf cups back into the oven, and bake uncovered for an additional 20 minutes or until internal temperature reaches 165°.
Garnish with parsley and/or chives, and drizzle 2 Tbsp BBQ sauce onto the tops. Serve hot along with extra mashed cauliflower.
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