Recipe by Michael Smith
1 156 mL can tomato paste
2 tbsp or so dried sage, thyme, tarragon, oregano, rosemary or savory
1 tsp salt
1/2 tsp of your favourite hot sauce
2 lbs medium ground beef
1 cup any rolled oats
1 large onion, finely chopped
Preheat your oven to 375°F. Turn on your convection fan if you have one. Lightly oil a muffin pan.
Lightly whisk the eggs in a large bowl. Whisk in the tomato paste and seasonings. Add the ground beef, oats and onions. Use your hands to thoroughly blend the works together. Evenly mound the seasoned ground beef into the muffin cups.
Whisk together the topping ingredients and brush evenly over the meaty muffin tops. Bake until cooked through and glazed, 25 to 30 min. Serve with mashed potatoes and share!
Protein 34g, Carbohydrates 31g, Fat 23g, Fibre 4g, Sodium 668mg.
“These meaty treats, not surprisingly, taste better and healthier than they sound. This basic technique cuts meat loaf’s cooking time in half while adding plenty of flavour and wholesomeness. The zesty horseradish ‘frosting’ baked on top doesn’t hurt either. Try out different herbs until you find your favourite.” —Michael Smith