One of my favorite things to do, especially when dinnertime motivation is lacking, is to go through old family cookbooks. My mom’s side of the family has put out several family cookbooks over the last 25 years, and I love seeing the recipes that my mom, my grandma and my aunts and uncles have made and loved.
One night, while flipping through the oldest cookbook, I came across this recipe for Cheeseburger Puffs. My mom was the one who submitted the recipe, and although I don’t remember ever having it as a child, I thought it sounded intriguing.
These mini “puffs” are a great change up from traditional meatloaf. The eggs give them a lighter texture, while the flavors still mimic a meatloaf. They were a hit with my family!
1 cup milk
3/4 cup crushed saltine crackers
1 pound ground beef
2 eggs, lightly beaten
1/4 cup diced onion
1/4 cup chopped green pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon sage
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Preheat the oven to 325F. Spray 12 muffin cups with nonstick cooking spray.
Pour the milk into a large bowl and add the crackers; allow to soak for a minute or two. Add in the remaining ingredients except the cheese. Mix lightly. Divide the mixture evenly between the prepared muffin cups. Bake for 25 minutes, then top evenly with the shredded cheese. Bake 5 more minutes, or until the cheese is melted.