Time for another round of things I’m into!
House hunting. Ben and I have got the itch again! We won’t move this year or probably even 5 years from now, but we’ve officially resumed our weekend country drives to see what’s out there. Do you ever house hunt just for fun? We can’t seem to get an acreage off our mind…
This bubble blower. I nearly passed out last week from blowing “buhboh” after “buhboh” for Lincoln in the summer heat. This baby satisfies my baby’s love for all things bubbles and my love for, well, not passing out from blowing bubbles. Win/win!
Cicadas. They’re baaa-aack! I’d been missing their siren song (which Ben thinks sounds like nails on a chalkboard!) all summer then finally got the late night chorus I’d been waiting for while sitting across from the White House waiting for the fireworks to start on the 4th of July. Ahh, the shrill sounds of summer.
THIS STUFF. THIS. STUFF! My Mom picked up a jar a few months ago and to be honest I thought she was crazy. It’s for burgers! she insisted. It’s gluten-free! she pointed out. My Mom buys anything and everything she sees that’s gluten-free, God bless her thoughtful soul. Sometimes the products are questionable (cough, a spongy bun that shall go nameless,) but usually they’re rock your face off delicious, like Olive Muffalata from That Pickle Guy!
Since she turned me onto this decadent-tasting Olive Muffalata Mix, a combination of chopped olives, cauliflower, peppers, celery, carrots, spices, and oil, I’ve been putting it on everything. It satisfies my pickle craving, because I’m paranoid about which pickles I can eat as a Celiac (vinegars…it’s a long story,) and like the jar says, tastes good on just about anything. Especially mixed into big salads with chopped turkey, and ESPECIALLY when mixed with ground beef, chopped salami, and diced cheese like in my Mini Muffuletta Meatloaves!
Although these portion-controlled mini meatloaves may not be total lookers they’re as high on my current obsession list as the muffalatta mix that’s in ’em. I have been eating them like crazy lately.
The first time I ever had a muffuletta sandwich (yes I’m aware I’m spelling it two different ways – the mix is spelled differently than the sandwich, for whatever reason!) was on the first day Ben and I stepped foot in New Orleans over five years ago. I’d already planned on ordering the NOLA staple before touching down in the Big Easy and didn’t waste a minute scooting to a nearby restaurant once we unpacked.
In one hand I held a fat, fluffy sandwich layered with thinly sliced meats, cheeses, and a salty olive spread, and in the other a spoon scooping rich and savory Jambalaya in alternating bites. My life, at that moment, was pure bliss. Then I had a handful of Ben’s Zapp’s chips for dessert and decided right then and there I was never leaving.
Fast forward five years later and, while I’ll never be able to eat fluffy white bread again, I can transform the festive flavors of a traditional muffuletta sandwich into a fabulous, cheesy, savory mini meatloaf. I did not miss the bread one bit!
Start by chopping 2oz salami then placing it in a big bowl.
Just stack the salami then slice, turn, and chop. The salami adds SO much flavor to these mini meatloaves – you’ll love it!
Next chop 2oz provolone cheese into 1/4″ cubes. Provolone is traditionally found sliced in muffuletta sandwiches and it positively rocks in these mini meatloaves both for its mild taste and melting abilities.
Time to break out zee star of these mini meatloaves – the Muffuletta Olive Mix! As I mentioned, this stuff is very versatile and I found it in the “health/specialty foods” section of my grocery store HyVee, as well as at Whole Foods.
Drain 1/2 cup + 2 Tablespoons Muffalatta Mix in a fine mesh sieve, pressing down with the back of a spoon to help drain away the oil, then add to a big bowl with the salami and cheese.
Finally, add 1 heaping cup Rice Chex that’s been processed in a food processor to make 1/2 cup crumbs, plus 2 cloves minced garlic, 1 whisked egg, salt (just a little,) and pepper then mix with a fork to combine.
Crumble in 1lb lean ground beef then mix with your hands until just combined, and then form the mixture into 4 miniature-sized loaves and place on a foil-lined, nonstick-sprayed baking sheet.
Pop the baking sheet into a 425 degree oven then bake for 18-22 minutes, or until cooked through. FYI – the melted cheese that’s oozed out of the meatloaves then gotten slightly crunchy on the baking sheet will blow your ever loving MIND!
Plate the mini meatloaves, then top with more of the olive muffalatta mixture, if you please, and dig in!
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
Mini Muffuletta Meatloaves
Description
Mini Muffuletta Meatloaves are packed with NOLA-inspired flavor in a miniature, personal-sized meatloaf!
Ingredients
- 1lb lean ground beef
- 1/2 cup + 2 Tablespoons olive muffuletta mix, drained
- 1 cup Rice Chex processed into 1/2 cup crumbs OR panko bread crumbs (dish will not be gluten-free if using panko)
- 2oz provolone cheese, cut into 1/4” cubes
- 2oz chopped salami
- 1 egg, whisked
- 2 cloves garlic, minced
- salt (just a little) and pepper
Directions
- Preheat oven to 425 degrees then cover a baking sheet with foil and spray with nonstick spray. Set aside.
- Add muffuletta mix, Rice Chex crumbs, cheese, salami, egg, garlic, salt and pepper in a large bowl then mix with a fork to combine. Crumble ground beef on top then mix with hands until just combined. Shape mixture into four miniature sized loaves then place onto prepared baking sheet. Bake for 18-22 minutes or until cooked through. Serve with more muffuletta mixture if desired.
Notes
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Cheesy, salty, savory – and let’s not forget, mini (squee!) – these personal-sized meatloaves are a true treat, and they re-heat beautifully if you’ve got leftovers. Pair with crunchy chips, and a fresh side salad, and dinner is served!
Heather 07.21.2015
I sooo hope they have it at one of my Hy-Vee’s!!! Can’t wait to try these. I am an olive AND pickle freak.
Ryan @ Feed by Round Pond 07.17.2015
These mini meatloaves sound amazing! I have never would have thought to incorporate muffuletta into a loaf – take me back to New Orleans!
Heather 07.16.2015
The Olive Muffalata is SO GOOD on pizza. So weird, I know!
Liz 07.15.2015
I love Applegate products, and this recipe sounds delicous!
Nancy 07.15.2015
That Pickle Guy comes to our farmers market in my hometown sometimes (Chicago suburbs). I have the best appetizer/snack. I always have requests to bring this to parties: Mix the muffeleta with equal (or slightly less) shredded Parmesan cheese.-The kind that is in mini-matchsticks not the powdered kind. I buy it at trader Joes because its cheaper there. I sometimes add a little of the oil too :) serve with tostitos or Ritz, but in your case maybe some rice crackers? It.is.the.best!
Lindsey F. 07.15.2015
“That drink” No worries we are obsessed with it over here too! Gah! Just TOO GOOD.
Katie 07.15.2015
My mom introduced me to that muffalata too! We get it at Costco and addicting is the best word I have to describe it. I put it on so many things but my very favorite is to put a bunch in when I make your slow cooker Italian beef sandwiches. To die for!
Emily 07.15.2015
MINI meatloaves are the way to go! I only ever make them this way because a) shorter cook time and b) I love the crispy edges! I have been using my go to mini meatloaf recipe for so long – might be time to switch it up! yum!
Michelle 07.15.2015
Oh. My. I am headed to Hy-Vee right now!!!
Kim 07.15.2015
Oh em geeee! We’ve been obsessed with that stuff for the last few years. Once I thought they were discontinuing it at Costco and I bought a whole case . . . hanging head in shame . . .
Staci 07.15.2015
I’m so glad I’m not the only person that loves the buzzing of cicadas! Being a midwest girl and now living in the PNW, I miss it sooooo much. It reminds me of childhood and teenage years! My boyfriend (also from the midwest) thinks they sound like nails on a chalkboard, too :-/.
I made your Cajun shrimp and sausage skewers this past weekend and they were amazing. Such a simple and delicious idea! Hopefully I can sneak this muffaletta spread in some mini meatloaves and not tell the man, either, since he’s picky about olives. They look delicious!!!
Sara w 07.15.2015
Oh my goodness, missed the bubble blower-I could kiss you! My almost three year old is bubble obsessed! Ordered :)
Sara w 07.15.2015
Yes! We’re in the same ‘probably not for a few years, but WHAT IF the perfect house comes up?!’ Mode. It’s fun! Looking for a big space for the babes to roam :) these look delicious-adding to this week’s menu!
Kristen 07.15.2015
I know “That Pickle Guy!” He got his start at the farmers market in my home town! My family ALWAYS keeps this around. It’s amazing in slow cooker baked beans!
Erin@WellPlated 07.15.2015
I could seriously face plant into that jar! Also, house hunting: Ben and I read the wall street journal’s “Mansions” insert whenever we can. A girl can dream, lol. I want waterfront!
Noelle 07.15.2015
I really need to stop reading your blog in the morning. It makes it very difficult to stay focused the rest of the day (and I imagine my coworkers are distracted by my major stomach grumbles). :)
Beth 07.15.2015
My husband and I LOVE that muffuletta!! You can buy a big jar of it at Costco. They will give it out as a sample using pita chip rounds, cream cheese and some muffuletta, SOOOOO good!!
Julie 07.15.2015
Oh boy, these look yummy! Your BBQ mini meatloaves are on constant rotation in our house. ;) I can see my mom doing the same as yours if I had Celiac – so sweet! And I can’t believe you’re already thinking about moving again… that backyard!
Brittany 07.15.2015
My husband and I moved into our new home a month ago! We are so lucky because we found a home that fulfilled all of our needs AND our wants. Also your mom is adorable. I could imagine my mom doing something similar if I had celiac.
melissa 07.15.2015
As a fellow celiac – the only vinegar you should have to worry about is malt vinegar, so just check your labels, but enjoy those pickles! Most other vinegar is both made from non-gluten sources and is distilled, so no issues for celiac. :)
Kristin 07.15.2015
I avoid products that say “vinegar” vs distilled vinegar, rice, apple, wine, etc. Maybe I’m paranoid but I just play it ultra safe!