Somehow meatloaf in a muffin tin is way way better than meatloaf as a loaf.
With the muffin size, there's more crunchiness (appropriate to the dish of course) on the outside, and it's already portioned out for desserts.
The original recipe came from a Kraft magazine that we received early in our marriage for some reason. I kept this recipe and one for marinated cream cheese all these years, and they're still delicious.
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