Thursday- Thai Meatcups

Adapted from Clean Eating

Personal Note: Another thing missing from our latest diet; meatloaf! I don’t eat your “normal” meatloaf, I like it to be packed with flavor from mushrooms, garlic and herbs rather than relying on kethup, soups or other not-so-natural additions. And since I was only making 2 servings, I knew that if I put the loaf in a pan, it would look a little pathetic. So I sprayed up a muffin tin and baked away! Also, the recipe included crispy-baked noodles, and so I made them with high hopes only to be disappointed. So, no sad noodle recipe for you! (But it did make for a nice picture)

Plan of Attack:

1. Brown mushrooms

2. Combine meatloaf ingredients

3. Bake for 25 minutes

Ingredients for 2:

1 tsp olive oil

Cooking spray

1 package (10 oz) baby bella mushrooms, sliced

2 cloves garlic, chopped

½ lb lean beef (or pork)

½ yellow onion, diced

1 egg

2 Tbsp panko bread crumbs

½ tsp ground ginger

1 tsp soy sauce

Handful fresh cilantro, minced

Instructions:

1. Preheat oven to 350 degrees
2. Heat olive oil in skillet to medium heat, add sliced mushrooms and cook for 5-7 minutes until mushrooms have browned and decreased in size; set aside
3. Spray muffin tin with cooking spray
4. In a bowl combine beef, onion, garlic, egg, bread crumbs, ground ginger and cilantro
5. Using your hands combine until well incorporated (takes a minute or two)
6. Add in reserved mushrooms and mix again
7. Divide the mixture into 4 equal portions and form each portion into a ball and place in the muffin tin
8. Bake for 25 minutes or until internal temperature reaches 160 degrees
9. Enjoy!