Categories: Ground Beef, Main Dish, Meatloaf

Ingredients

• 1 teaspoon olive oil
• 1/2 onion, finely chopped (white 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

Directions

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.

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