The Mother Meatloaf
  • Nonstick cooking spray
  • 1 cup crumbled butter crackers
  • 1 cup oats
  • 15 ounces ground chuck
  • 15 ounces ground pork
  • ⅔ cup diced onion
  • ⅔ cup whole milk
  • ½ cup chopped fresh parsley
  • ½ cup diced celery
  • ⅓ cup ketchup
  • ¼ cup diced green pepper
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon yellow mustard
  • ½ teaspoon dried marjoram
  • ½ teaspoon dried thyme
  • ½ teaspoon seasoned salt
  • 2 eggs, lightly beaten
  1. Preheat the oven to 350 degrees F. Grease a muffin pan with nonstick cooking spray.
  2. Combine the cracker crumbs, oats and milk to soften in a medium bowl. Combine the ground chuck, ground pork, onions, milk, parsley, celery, ketchup, green peppers, Worcestershire sauce, salt, pepper, paprika, mustard, marjoram, thyme, seasoned salt and eggs in a large bowl. Add the oats mixture and mix well, but do not over-mix.
  3. Portion the meat mixture into eight 8-ounce cupcakes and place into the prepared muffin pan. Smooth the tops of each portion. Bake until the internal temperature reaches 165 degrees F, about 30 minutes. Unmold and set on paper towels to absorb any additional liquid. (The meatloaf can also be cooked in a loaf pan.)
Recipe by Shibley Smiles at