Mini Meatloaf Muffins

(from saymyname’s recipe box)

Serves 6 people

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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