Autumnal Pumpkin Meatloaf Muffins with Gouda
Juicy meat muffins with Hokkaido, carrots and melted Gouda are a family favourite for autumn that can be prepared in advance. They go well with mashed potatoes or a fresh leafy salad.
By yumbelo · 4 servings · 40 minutes
Ingredients
- 500 g ground meat (mixed)
- 300 g Hokkaido pumpkin, finely grated
- 2 pc carrots, finely grated
- 1 pc onion, finely diced
- 1 pc egg
- 4 tbsp breadcrumbs
- 80 g Gouda, grated
- 1 tsp thyme, dried
- salt
- pepper
- 1 tbsp cooking oil (for the tin)
Method
- Preheat the oven to 200 °C top and bottom heat and grease the cups of a muffin tin with cooking oil.
- Combine the pumpkin, carrots and onion in a large bowl and squeeze with your hands to release excess liquid.
- Add the ground meat, egg, breadcrumbs, half of the Gouda, thyme, salt and pepper to the vegetables and knead everything into a smooth mixture.
- Divide the mixture among the muffin cups, press down lightly and sprinkle with the remaining Gouda.
- Bake the muffins for about 25 minutes until they are cooked through and golden brown on top. Let them cool briefly and serve.