Meatloaf Muffins

By Alqualonde

These little babies are so moist and so flavorful. I love that there are fresh veggies chopped up and added to the mix! But, you know what the best part is? They cook in less time than a traditional loaf, which means they're perfect for a weeknight dinner. Your family is going to love these!

Ingredients

• 1 tsp olive oil
• 1 cup onion, finely chopped
• 1/2 cup carrot, finely chopped
• 1 tsp dried oregano
• 2 cloves garlic, minced
• 1 cup ketchup, divided
• 1 1/2 lbs ground beef
• 20 saltine crackers, finely crushed (or 1 cup dry breadcrumbs)
• 2 tbsp mustard
• 1 tsp worcestershire sauce
• 1/4 tsp freshly ground black pepper
• 2 eggs

Preparation

Step 1

1. Preheat your oven to 350°. Heat the olive oil in large skillet over medium high heat and saute the onions, carrots, oregano and garlic for 2-3 minutes. Remove the veggies from the pan and set aside to cool.

2. Combine the cooked veggies, ½ cup of the ketchup, and the remaining ingredients in a large mixing bowl. (I like to use my hands to do this, but you can use a spoon, if that's what floats your boat.)

3. Spray a 12-cup muffin tin with cooking spray and fill the cups with the meat mixture. Top each of the muffins with 2 teaspoons of ketchup.

4. Bake for 25 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before removing the muffins from the tin. (I like to run a plastic knife around the edges of each one to help loosen the meatloaves. That way you won't scratch your tin!)