Muffin Tin Pizza, Muffin Tin Potatoes and Cheese, Muffin Tin Meatloaf

Muffin Tin Pizza

  • 1 11-oz package refrigerated thin pizza crust
  • 1 6-oz. can tomato paste
  • 1 ½ cups shredded mozzarella cheese
  • 1 15-oz. can tomato sauce
  • ¼ teas. onion powder
  • ½ teas. garlic salt
  • 1 teas. dried basil
  • ¼ teas. sugar
  • ½ cup chopped fresh mushrooms
  • 16 slices pepperoni

Preheat oven to 425 degrees F. Slice the pepperoni slices into halves. Mix together the tomato sauce, tomato paste, basil, garlic salt, onion powder and sugar in a small bowl. Unroll the pizza crust and cut it into 16 squares. Press one square of pizza dough into the bottom and up the sides of 16 ungreased muffin cups. Allow the corners to hang over the edges of the muffin cups. Spoon 1 tablespoon of the sauce mixture into each pizza cup. Top the sauce with the cheese, mushrooms and pepperoni. Place muffin cups in preheated oven and bake until the crusts are golden brown, 10-12 minutes. If desired, the remaining pizza sauce can be warmed and served along with the muffin tin pizzas.

Muffin Tin Potatoes and Cheese

  • 2 large potatoes
  • ½ cup grated Parmesan cheese
  • 2 Tbsp. butter or margarine
  • 3 cloves minced garlic
  • 2 Tbsp. flour
  • ¾ cup milk
  • Salt and pepper to taste

Preheat oven to 400 degrees F. Spray a 12-cup muffin pan with cooking spray. Peel the potatoes and slice them thin. Set potatoes aside. In a small saucepan over medium heat melt the butter. Add the garlic to the butter in the saucepan and cook and stir until the garlic is fragrant, about 1 minute. Add the flour to the saucepan and cook and stir until the mixture has thickened and is smooth, about 2 minutes. Slowly add the milk to the mixture in the saucepan, stirring continuously with a whisk, until the sauce is thickened and smooth, about 5 minutes.

Remove saucepan from heat and stir the Parmesan cheese into the sauce. Stir until the cheese has melted from the heat of the sauce. Stir in the desired salt and pepper. Spoon the potatoes into the 12 muffin cups and then spoon the cheese sauce over the potatoes. Place muffin tin in preheated oven and bake for about 25 minutes until potatoes are tender.

Muffin Tin Meatloaf

  • 1 ½ lbs. lean ground beef
  • ¾ cup bread crumbs
  • 2 eggs
  • ½ small onion, diced
  • 1 carrot, peeled and shredded
  • 1 clove minced garlic
  • 2 Tbsp. prepared mustard
  • 1 teas. Worcestershire sauce
  • 1 teas. oregano
  • ¾ cup catsup

Preheat oven to 350 degrees F. Spray a 6-cup large muffin tin with cooking spray and set aside. In a mixing bowl combine the ground beef, eggs, carrot, mustard, garlic, onion, Worcestershire sauce, oregano, bread crumbs and 2 tablespoons of the catsup. Mix well, Divide the meat mixture between the six muffin cups. Top each meatloaf with catsup. Place filled muffin pan in preheated oven and bake for about 25-35 minutes until meat is browned and thoroughly cooked.