HomeMain DishSausage Meatloaf Muffins

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Sausage Meatloaf Muffins — 22 Comments

  1. These meatloaf muffins look amazing. I like that you used a leftover corn muffin as the bread, and I agree that using sausage simplifies the preparation process because you don't need to add any additional seasoning. These are a great idea. I have pinned this recipe and will definitely be making it soon.
    • I found that this is a neat part of going gluten free. It's challenged me not just to find substitutes for regular wheat bread, but to find things that actually add flavor! I use corn muffins and nuts and quinoa, and find the food tastes better! (Who knew? LOL) Thanks!
    • LOL - you know, I didn't even think of these for breakfast (even though I used breakfast sausage!) But you're right, they'd be great, for all the same reasons they're good for lunch. Thank you!
    • Working from home and going in to a job are so different for meal planning, aren't they? LOL And yes, I carried earlier versions of meatloaf muffins to gigs - I could even toss frozen ones into my bag on a warm day and they'd be thawed - bust still cool - by lunchtime. Very handy! Enjoy them!
    • Well - it's not quite homemade sausage - I did mix commercial sausage with other meat. But it is very convenient. Thank you!
  2. I could see having these yummy muffins for a quick breakfast or lunch. I really like how easy they are to make and the fact that I can freeze them.
    • Thanks! You know, it is so handy! Cooks in half the time, which is helpful in a hot apartment (which we had) or a hot climate (where we live now.) Both freezes and reheats easily (I always make extra meatloaf...) I'd love to hear what you think if you try it. (And I don't remember where I got the idea - but I didn't come up with it myself, just embraced it.)

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