Here’s the thing: when I was growing up, I was allergic to tomatoes. Think of all the things kids eat that have tomatoes in them: ketchup, pizza, spaghetti. Meat Loaf covered in tomato gravy.
Because I never had these things, I never really developed a taste for any of them. Except ketchup. Let’s just say I outgrew my allergy for that.
To this day, I prefer pizza, no sauce. Pasta with non-tomato-based sauce. And I don’t care at all for meat loaf.
But I love these.
And so do my kids.
We eat them with…what else? Ketchup!
Here’s what you need to get started:
1 lb. ground beef (7% fat)
2 egg whites
1 cup water
1 pkg. Stove Top stuffing (any flavor)
A muffin tin
A bowl for mixing (not pictured because, well, I forgot; it will have a starring role later)
Step One (after gathering the ingredients, of course):
Oh, and preheating the oven to 350 degrees.
Remind me later where I put that, would ya?
Put all ingredients together into a mixing bowl. Just dump it in. The stuffing should go in dry. Like this:
Told you it would get a little messy.
When it’s thoroughly mixed, divide it into twelve, equal portions and load them into the (sprayed with Pam) muffin pan.
Bake them in the oven for 20-30 minutes. Heck, just split the difference and go with 25.
After they’re done, they look like this:
A new kind of yum!
Let them cool for a few, then dig them out with a fork. Because you sprayed the pan, they should lift out easily.
Serve. With mashed potatoes. And ketchup.
Each muffin is worth 2 WW points. Eat 2. Or 3. ish.
Put the ring back on. Otherwise, Laila-dog will eat it.
Printable recipe card here. Click, print, cut, and go.