The following post was originally featured on Kath Eats Real Food and written by Kath Younger, who is part of POPSUGAR Select Fitness.
So many of my recipes come together on the spot without much of a plan. I furiously begin writing down ingredients and taking photos. These meatloaf muffins started out as meatballs. But halfway through making them I thought it would be nice to have a jumbo meatball. And then I realized that a muffin tin would make the perfect perch for them while they baked. Thus, they went into the oven as meatballs and came out as muffins!
I used a TON of fresh herbs in this recipe ¡ª lots of parsley and dill that I had leftover and baby spinach for extra nutrition. This is a great way to use up the herbs in your garden as Summer comes to a close or the other half of a bunch from a recipe. I also added a green pepper and jalape?o for spice, but you could add any Summer veggies you like ¡ª chopped finely!
When you’re 2/3 of the way finished with cooking, bring them out and add parmesan cheese. It takes the flavor (and appearance) up a notch!