For a long time I thought meatloaf was a mystery. How to serve it? (and most importantly) How to make it taste delicious? Leave it to mom. She came out for a visit after our second was born, and it was during that time when she taught me her meatloaf-ing ways. Since then, I have been making it for the family in a monthly or bi-monthy rotation. One of my favorite things about meatloaf is the fact that you can add in a heavy dose of vegetables, in other words, it’s a good way to help clean out the fridge should you need it. This time around I made the meatloaf mixture with fresh kale and cheddar cheese (everything’s better with cheese, no?) and opted to make it into little cups or bites sizes. This is a great way to make dinner ahead of time and to have some leftovers for the week. I even think these could be something to bring to that next game day celebration if you’re into that sort of thing –– Kale + Cheddar Meatloaf Cups.
Preheat oven to 375 degrees.
Grease mini muffin tins and set aside.
Place ground meat, kale, cheese, parsley, eggs, bread crumbs, green onions, catsup, Worcestershire sauce, garlic powder, salt and pepper into a large bowl. Mix all of the ingredients together until well combined.
Scoop out a heaping tablespoon of the mixture and place into a cup on the greased mini muffin pan. Gently push into place to fill cup and to have some over the top. Continue the process until all of the cups are filled (this may need to be done in batches depending on how many your pan holds.
Place into the oven and cook for 15-20 minutes or until the centers are cooked through and the tops are slightly golden. Remove from the oven and serve.