Kickin' Mini Meatloaves, Every Day with Rachael Ray October 2011
Served with egg noodles and steamed cauliflower
G likes meatloaf so I decided to try these. The orange chunks are steamed sweet potato, which seemed like an interesting thing to put in. They're distinct, so the sweetness doesn't get dispersed into the entirety, but comes up in most bites. The strongest flavor, though, is the smoke and fire from the chipotle in adobo sauce. Why do they sell cans so large? Every recipe I've ever made uses just like one pepper and 1 Tbs sauce or something like that. I think I've bought maybe 2 cans this whole year, but I've probably cooked about 10 recipes from them (we keep the leftovers in the freezer to pinch off just a bit each time).
Other than those two ingredients it was a standard mini meatloaf recipe. G says he's not looking forward to cleaning the cupcake pan. He said it was pretty good and we should keep the recipe, but then he said he doesn't think it's the best "cupcake-sized meatloaf" recipe we've tried. I tried to explain that the recipes are not specific to the size...
I wonder if you could use cupcake paper liners with meatloaf.
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