saute onions, garlic and carrots together with a little bit of olive oil.
add meat to onion mixture and spoon into muffin tins, put ketchup on top!
I had extra that I put into a separate pan ... for more meatloaf!
Mini Meatloaf's in Muffin Tins
Sit down to a meat loaf in a half hour with this recipe. Serve with steamed green beans and roasted potato wedges for an at-home version of a blue-plate special.
6 servings (serving size: 2 "muffins")
- 1 teaspoon olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- 1 cup ketchup, divided
- 1 1/2 pounds ground beef, extra lean (raw)
- 1 cup finely crushed fat-free saltine crackers (about 20)
- 2 tablespoons prepared mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- Cooking spray
Preheat oven to 350°.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
- 276 (28% from fat)
- 8.6g (sat 3g,mono 4g,poly 0.8g)
This is a very moist and easy recipe, it really takes about 30 minutes and the prep is about 10 minutes max. When you add green beans and a baked potato on the side, this is a wonderful hearty little meal. You can serve it the next day as meatloaf sandwiches, which Daniel loves!