Roasted balsamic tomato basil meatloaf cups with goat cheese

by Kim on October 7, 2014

Hey guys! So, if you follow me on Instagram, you already know that I made the decision: I’m getting certified in BodyFlow through Les Mills!

The training is two weekends from now, and I’m nervous about it for a bunch of different reasons. First of all, I’m supposed to memorize a track by then, and I don’t even know which one yet. (!) Second, I’ve never been away from Josh for that long, and I’m just crossing my fingers I’ll have enough pumped milk to get him through the weekend. Third, I’ll have to PUMP during the class somehow (??)…this breastfeeding business can be so intrusive on my selfish life plans!

And those are just my MOST pressing concerns. We won’t even talk about how nervous I am for the class itself, or actually teaching it, or any of that…

But whatever. If it doesn’t scare you, it’s not worth it, right? (Or something??)

In other news, I have a recipe for you today.

It involves these:

IMG_6421

And I’m calling it:

Balsamic Tomato Basil Meatloaf Cups

Which is probably the longest name ever.

But oh well.

This recipe was born out of the fact that I just made my first bulk purchase of ground beef from Costco, and then was all, “wait, what do I even do with ground beef?”

I have about a million and a half go-to recipes for chicken, but when it comes to beef, I’m like…ermmmm, burgers?!?

I was inspired by a recipe for pizza meatloaf I found online, except that the kind of pizza I like comes with things like basil, tomatoes, balsamic, and goat cheese—or, ideally, all four.

My favorite part about these cups is that the goat cheese comes in little surprise pockets in the middle. Which means that, while eating them, most of your time will be spent making sure you get the perfect ratio of meat + goat cheese.

And if you don’t like this recipe, there’s a good chance you’re eating it wrong.

IMG_6426

I made these during the kiddos’ naptime today, since they reheat well (the cups, not the kiddos) and I figured it would take the pressure off the usually crazy dinnertime hour later. Then, I was going to just sample one…and all of a sudden, totally inexplicably, THREE of them were gone. (!)

I mean, one of our doors WAS unlocked so…

Must have been that.

Ingredients:

1 pint grape or cherry tomatoes

Olive oil

Balsamic vinegar

Salt & pepper

Garlic salt

1 egg, beaten

1 c. oats

4 Tbsp. tomato paste

1 tsp. Italian seasoning

3 Tbsp. chopped fresh basil

1 lb. lean ground beef (uncooked)

4 oz. goat cheese

Instructions:

Preheat the oven to 400 degrees. Rinse and dry the tomatoes, then slice them in half lengthwise. Place a sheet of foil on the bottom of a roasting pan, add the tomatoes, drizzle them with a tablespoon or two of oil, and toss. Turn the tomatoes face up and huddle them close together on the pan. Drizzle generously with balsamic vinegar, then sprinkle with S&P and garlic salt. Roast for 20 minutes.

Set the tomatoes aside and reduce the oven heat to 375 while you mix together the remaining ingredients. In a food processor, process the oats until ground. Then, combine them in a bowl with the egg, tomato paste, basil, and seasoning. Fold in the roasted tomatoes and ground beef. Divide the mixture into a greased 12-muffin tin.

Now the fun part! Take a dollop of goat cheese (about a tablespoon) and press it into the center of each cup, folding the beef mixture over it. Sprinkle any remaining goat cheese on top. Bake at 375 for 20 minutes.

tomato cups

Before serving, drizzle with additional balsamic/balsamic reduction (I love the balsamic glaze from Target!) OR top with pasta sauce (hubby’s preference).

Devour.

xo

Kim

{ 8 comments… read them below or add one }

Katie @ running4cupcakes October 8, 2014 at 2:08 pm

mmmm I am SUPER impressed by this recipe. Also love a drizzle of balsamic on anything. :)
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Kim October 8, 2014 at 2:59 pm

Agreed!!

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Giselle October 7, 2014 at 10:50 pm

These sound amazing! Love the addition of goat cheese and the ease of it being in a muffin! I’ve made meatloaf muffins before but it’s been way too long. So good and so easy!
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Kim October 7, 2014 at 7:39 pm

I’m not normally a fan of meatloaf but with the balsamic tomatoes and goat cheese, this looks awesome!!!
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Ashley @ My Food N Fitness Diaries October 7, 2014 at 6:07 pm

I was SO excited to see you signed up for the initial training for BodyFlow! You’ll be amazing. Some nerves are totally normal. Everyone else will be nervous too! My group actually ended up getting super close over the two days, and some of us still keep in touch over Facebook. As for the pumping, I can understand where you’re coming from, but it’ll work out just fine. I would talk to your trainer beforehand and let him/her know that you need to pump “X” amount of times throughout the day. I’m sure they’ll give you an idea of how many and when the breaks will be, so you can plan accordingly. Hopefully it’s a woman and she’s understanding if you have to go a little longer or take an extra break. ;)

The meatloaf recipe looks SO good!!! Goat cheese is always an excellent addition.
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Kim October 8, 2014 at 2:15 pm

I actually already know it’s a woman and she’s supposedly super nice, so I’m thinking it won’t be a problem. But you know, extra hassle! And hopefully I can find a not-too-awkward place to do it! :)

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Ashley Pitt @ A Lady Goes West October 7, 2014 at 4:24 pm

Sounds yummy! I like easy and healthy recipes like this. And you will LOVE Les Mills training. It’s okay to be nervous, and everyone else will be nervous too. :) Bring a lot of food and warm clothing for the times you’re doing book-work in the room between technique practice. Trust me. :)
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Kim October 8, 2014 at 2:13 pm

I totally trust you and will def do that. :) :)

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