Meatloaf Muffins

By mamapig

These nifty meatloaf muffins not only taste great, they do the portion control for you. And as long as I’m singing their praises, allow me to point out they make a delicious, easy lunch the next day. Leftover meatloaf sandwiches? Bah, humbug: I don’t miss the bread when these are on the menu.

Ingredients

• 1 Tbsp. canola or olive oil
• 2 carrots, cut in 1/4" dice
• 2 celery stalks, halved lengthwise and cut across in 1/4" slices
• 1/2 cup chopped onion
• 1/4 tsp. each dried thyme, basil and oregano
• 2 lg eggs
• 3/4 cup ketchup, divided
• 2 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1 1/4 lb lean ground turkey
• 3/4 cup whole wheat panko bread crumbs

Preparation

Step 1

Preheat the oven to 350°. Coat 10 muffin pan cups with cooking spray

Heat the oil in a large nonstick skillet over medium. Add the carrot, celery, onion, thyme, basil and oregano and cook, stirring occasionally, until the carrots are tender, about 5 minutes

Beat the eggs with a fork in a large bowl; stir in ½ cup of the ketchup and the mustard, salt and pepper. Add the turkey, breaking the meat into crumbles; stir in the panko and onion mixture until well-combined

Spoon into the prepared muffin cups, pat lightly and mound each one slightly in the center. Spread the remaining ¼ cup ketchup over the top of each

Bake until a meat thermometer inserted in the center reads 165 degrees, about 25 minutes