Tuesday, March 9, 2010

Tips for Muffin Tin Meatloaf

Finally I have a few moments to share about Saturday night's cooking fun. We did not end up having a guest to help prep as everyone we knew was out of town. However, we did have the pleasure of company for dinner so that made up for it. Audrey is getting better every time she puts on an apron which makes me happy I started this. The only problem we are still having is that she still does not enjoy new foods so her meals tend to be fruit and sometimes a little chicken. Never a vegetable crosses her lips and many nights she eats a few grapes and climbs down from her seat. I know this is a phase but I would still like her to attempt something resembling fat and protein. Regardless, she enjoys cooking dinner for her family and friends.

Audrey's tasks:
  1. Chop onion and pepper with her new knife
  2. Place both in food processor until finely chopped
  3. Mix veggies with meat
  4. Crack egg and mix in milk
  5. Make bread crumbs in processor
  6. Add all ingredients to meat and stir
  7. Help make sauce and stir into meat
  8. Place meat in muffin cups and add remaining sauce
Mom's Tasks:
  1. Assemble ingredients
  2. Hold veggies while Audrey chops
  3. Assist Audrey
  4. Place meat in oven
This was an easy night for mom. I love helping her with this dish as she gets to do some much of it. I would love to hear what other parents thought about preparing this recipe.The only thing we noticed this time was that it is important to use low fat meat or your cups will swim in the fat and not hold together as well. They still taste good but presentation is lacking.

It was brought to my attention that part of the problem was the oil added to the muffin cups. I would just skip this step next time and I bet they will be much more loaf and less pile. (Thanks Becky!)

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