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| Main Ingredients | Mutton mince (keema), Olive oil |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 6-10 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients list for Meatloaf Muffins
- 1 cup Mutton mince (keema)
- 1 tablespoon Olive oil
- 1 tablespoon Garlic chopped
- 1 medium Onion finely chopped
- to taste Salt
- to taste Crushed black peppercorns
- 2 Eggs
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Mustard paste
- 1 teaspoon Tomato ketchup
- 1 tablespo For topping Fresh parsley chopped
- 4-5 tablespoons Bread crumbs
- For topping Bacon bits
Method
- Preheat oven to180° C. Line a baking tray with silicon muffin mould tray.
- Heat olive oil in a non-stick pan. Add garlic and onion and sauté for 30 seconds. Add salt and crushed peppercorns, mix and cook till onion turns light golden.
- Put mutton mince and eggs in a bowl and mix. Add salt, Worcestershire sauce, mustard paste, tomato ketchup, parsley and crushed peppercorns and mix well. Add breadcrumbs and mix. Add garlic-onion mixture and mix well.
- Put the mutton mixture in the silicon muffin mould tray filling each dent upto ¾ full. Top with some parsley and bacon bits.
- Place the baking tray in preheated oven and bake for 20-25 minutes. Remove from heat and demould.
- Serve hot.
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