Meatloaf is one of my favorite foods! I was born and raised in Kentucky and have so many memories of watching my grandma make meatloaf. I loved watching her in the kitchen and everything she cooked was so delicious! She passed away last month and I thought a lot about her as I was making this. My mom makes terrific meatloaf as well and I always request it when I go back home to visit.
My mom never measures anything when she cooks. I’ve watched her make meatloaf enough times to know the basics of her “recipe.” She always adds chopped onion, green pepper, seasonings, bread crumbs, an egg and ketchup to her mixture. I used those same ingredients, except I substituted the bread crumbs for crushed pork rinds. It turned out fantastic!
I actually made this three times to figure out which cooking method I liked best. I first tried it in a loaf pan, then a muffin tin. The final time I baked it on a baking sheet and that was the winner. To make sure I had an even loaf, I pressed it into a loaf pan then inverted it onto the baking sheet. I like my meatloaf to get nice and brown and felt like it steamed more in the muffin tin and loaf pan. It turned out perfect on the baking sheet and was delicious! I was so proud of the final product that I video called her so she could see.
Every ingredient in this recipe is a staple in my pantry. I use this brand of sugar free ketchup and like keeping these crushed pork rinds on hand for convenience. I love serving these meatloaf cups with mashed cauliflower and deviled eggs. Enjoy!
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