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Savory Italian Meatloaf Cupcakes

Savory Italian Meatloaf Cupcakes

Ingredients

  1. 2 tablespoons grapeseed or extra-virgin olive oil
  2. 3 teaspoons (about 5 cloves) garlic, chopped
  3. 1 medium red onion, diced
  4. 1/2 cup red bell peppers, chopped
  5. 1/4 cup fresh basil leaves, chopped
  6. 4 eggs, large, one for egg wash
  7. 1 teaspoon salt, kosher
  8. 1/2 teaspoon pepper, black
  9. 1 cup Asiago cheese, grated
  10. 1 cup authentic Italian breadsticks, crushed or substitute with breadcrumbs
  11. 2 pounds ground beef, lean
  12. 1 tablespoon balsamic glaze
  13. 1 cup marinara sauce, plain or spicy if desired
  14. 1 pre-packaged puff pastry, defrosted
  15. 1 small can pesto sauce, if desired

Directions

  1. Preheat oven to 350 degrees F. Lightly grease or coat a muffin tin with non-stick cooking spray. Set aside.
  2. Heat 2 tablespoons of grapeseed oil in a 5.5 quart or medium sauté pan over medium heat. Add onions and red bell peppers and sauté for 1 minute. Add garlic and sauté until onions and peppers are just soft. Let cool.
  3. Meanwhile, in a small mixing bowl whisk three eggs, add basil and season with salt and pepper.
  4. In another small bowl combine the Asiago cheese and crushed authentic Italian breadcrumbs.
  5. In a large bowl combine the meat with the basil and egg mixture. Add Asiago cheese, breadcrumbs, and balsamic glaze to the large bowl. Using your hands, mix ingredients until just combined.
  6. Take out one puff pastry sheet and place onto a lightly floured surface area. Unfold the thawed pastry sheet. Roll the pastry sheet into the size you need. Using a pizza cutter or knife cut the sheets into the number of pastries you need. One pastry sheet makes 9 cups. Press pastries into muffin pan cups. Fill cups with 1 ounce of meat mixture.
  7. Top with marinara, cheese, and a dab of prepared pesto if desired.
  8. Whisk the fourth egg for an egg wash. Brush the visible surface of the pastry with the egg wash.
  9. Place the muffin tin into the preheated oven and bake for 22-25 minutes, until the cheese is bubbling, pastry is golden brown, and meat has reached an internal temperature of 160 degrees F.
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