When the fabulous Half Her Size blog posted this jewel of a recipe a few weeks ago, we knew it was a winner from the get-go! Super easy, super fast, and insanely tasty! Two words: Mini Meatloaf
I know, it sounds a bit humdrum. Meatloaf was what my mom made me eat when I was a kid. But if it had been so moist and decadent as these little muffin cups, they would have been on the menu every week!
We did a little tweaking to spice things up a bit, but you can find the original recipe HERE. To make it even easier, we replaced the spices in the sauce with BrewBQ spice mix and added about 2 tablespoons of BrewBQ spice mix to the meat mixture.
We had some quickly fading french bread to use up, so we sliced a few pieces and slathered them with butter and toasted in the oven. After heating up three of the leftover meatloaf cups, we sliced each down the middle and loaded it up between the toasted slices. Top with a little BrewBQ sauce - DELISH!
With only two little loaves left we got creative. The leftovers when straight from the fridge into a lightly greased frying pan and quickly broken up into small pieces. We had some leftover tomato sauce in the fridge, so in it went. By the time the pasta was ready so was our divine little sauce! There was even time to whip up a little garlic spread and toast those last few pieces of french bread.
Three meals, made even easier with a little BrewBQ love! Get creative - you’re gonna love this stuff!