Big Hit: Meatloaf Muffins

I made these little morsels last night.

They were a huge hit... little Minky smashed them.

I bypassed the sauteing step, grated the carrots, omitted the celery since I was out and combined all the ingredients in ONE bowl. Easy!!!

You can also substitute almond flour for the breadcrumbs.

 

Enjoy y'all!!!

 

Meatloaf Muffins

Ingredients:
1 tablespoon olive oil
1 cup onion, finely diced
1/2 cup carrots, finely diced
1/2 cup celery, finely diced
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1-1 1/2 pounds ground beef
1 cup Italian seasoned bread crumbs
2 tablespoons mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon black pepper
2 eggs

Directions:
Preheat oven to 350 degrees.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add onion, carrot, celery, dried oregano, and minced garlic; sauté for 2 minutes.
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients in a large bowl. I found that it was easiest to just use my hands to make sure that all the ingredients were completely incorporated.
Spoon the meat mixture into 12 muffin cups coated with cooking spray- each cup will be filled to the top. Top each meatloaf with about 2 teaspoons ketchup. Bake at 350 degrees for 25 minutes or until a thermometer registers 160 degrees.

 

recipe>sixsisters