Originally Posted by ShelBl
- Are the muffins/nuggets baked, then frozen? Does he just microwave them to eat? I'm curious how that effects the texture of the meat. Hubby is kind of a freak about texture... he can't eat some things because of it. He's a weirdo.
The meatloaf muffins can just be microwaved (they are very moist), but the nuggets are much better in the toaster oven, but can be microwaved. Both are already fully cooked and have veggies mixed right in.
Chicken/yellow squash nuggets:
Shred 1-2 squash and squeeze out as much liquid as possible. Mix with 1lb ground chicken, 1 egg, seasoning, form into “nuggets” and bread with your choice of bread crumb. Bake at 425 for 15 minutes on a lightly greased cookie sheet. Cool and freeze on a cookie sheet. Once frozen, transfer to a labeled freezer bag. To serve, microwave until thawed or bake for a crisp exterior.
Yesterday I did a regular batch, then another batch with zucchini, sauteed onion, and chopped jalapenos for a spicy nugget!
is the basis for my meatloaf, but I do pepper, onion, mushroom, spinach and make it into 10 muffins.