Moroccan Spiced Mini Meatloaf Cups
Moroccan mini meatloaf cups are tender and juicy, flavored with a moroccan spice blend and worcestershire sauce. A great choice for weeknight dinner or for meal prep!
Servings: 12 meatloaves
- 1 lb ground beef (450 g)
- 1 egg
- ¾ cup milk
- ½ cup bread crumbs
- ½ teaspoon salt
- 1 teaspoon worschershire sauce
- 1 ½ teaspoons ras el hanout spice blend
Pre-heat oven to 350°F.
Spray a 12-count muffin tray generously with spray oil and set aside.
Mix together all ingredients in a large bowl.
Scoop and gently press into prepared muffin trays.
Bake for 25-30 minutes, until completely cooked through.
Serve with Pistachio-Mint Pesto.
Store in an air tight container in the fridge for up to 4 days.
Freeze wrapped in plastic or parchment and placed in a larger container or bag for up to 3 months.
Thaw completely before reheating for 1-2 minutes in the microwave or 12-15 minutes in the oven (350°F in a covered baking dish).
Ras el Hanout spice blend can be found in stores, or made using this recipe
Serving: 1meatloaf cup | Calories: 121kcal | Carbohydrates: 5g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 90mg | Sugar: 2g