Diner Meatloaf Muffins
Source Cooking Light (March 2006)
Makes Six 2-muffin servings
“This is one of the best meatloaf recipes I’ve come across so far. My husband loves these even though he isn’t big on veggies. Great way to get kids to eat veggies too! This is best with the topping from this recipe: 2 tablespoons brown sugar, 1 teaspoon dry mustard and 1/4 cup ketchup. Also try it with a little mozzarella cheese in the center. This meatloaf is so tasty that you might want to double. Leftovers? Freeze them. 
”
Ingredients
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot (I shredded it)
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1-1/2 pounds extra lean ground beef, uncooked
1 cup finely crushed fat-free saltine crackers (about 20)
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray
1. Preheat oven to 350 degrees (F)
2. Heat olive oil in a large non-stick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano and minced garlic, saute 2 minutes. Cool.
3. Combine onion mixture, 1/2 cup ketchup, and remaining ingredients except cooking spray in a large bowl.
4. Spoon the meat mixture into 12 muffin cups * coated with cooking spray. Top each with 2 teaspoons ketchup**. Bake for 25 minutes or until internal temperature reaches 160 degrees (F). Let stand for 5 minutes.
* Do not fill too full because there may be a lot of grease. Try putting the muffin tin in a larger pan to catch any grease that may spill over.
** Again, if you want a more flavorful topping, mix together 2 T. brown sugar, 1 t. dry mustard and 1/4 c. ketchup. Top each “muffin” and bake.
(Submitted by Tiffany)
