Mini Meatloaf Muffins

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1/2 onion, finely chopped ( or yellow, about 1 cup)
• 1 -2 large carrot, finely chopped (about 1/2 cup)
• 1 teaspoon dried oregano
• 1 teaspoon minced garlic (1-2 cloves)
• 1 1/2 lbs lean ground beef or 1 1/2 lbs ground turkey or 1 1/2 lbs ground chicken
• 3/4 cup ketchup or 3/4 cup tomato sauce
• 1 cup italian seasoned breadcrumbs or 1 cup crushed cracker
• 2 tablespoons dijon mustard
• 1 tablespoon worcestershire sauce
• 1 egg
• salt
• pepper

Recipe

• 1 preheat the oven to 350°.
• 2 in a skillet, heat the oil over medium heat; saute the onions, carrots, oregano, and garlic for 3-5 minutes until the vegetables are tender.
• 3 remove them from the heat and let them cool for 5 minutes.
• 4 meanwhile, in a large mixing bowl, combine the remaining ingredients, then add the onion and carrot mixture; stir thoroughly.
• 5 spray the wells of a 12-cup muffin tin with nonstick cooking spray.
• 6 spoon the meat mixture into the wells, dividing it evenly (each mini meatloaf should completely fill a muffin well but won't go much over the top of it.
• 7 bake for 30 minutes.
• 8 remove them from the oven and let them sit for 5 minutes before serving; or refrigerate them for up to 2 days before reheating and serving, or freeze them for up to 3 months.