Diner Meatloaf Muffins (Light) Recipe #158734
A great recipe from Cooking Light! I love the fact that they are cooked in muffin tins - that way you can freeze easily the leftovers! And it looks cute on your plate!
by Redsie
35 min | 10 min prep
SERVES 6
- 1 teaspoon olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- 1 cup ketchup, divided
- 1 1/2 lbs extra lean ground beef (raw)
- 1 cup finely crushed saltine crackers (about 20)
- 2 tablespoons prepared mustard
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon fresh ground black pepper
- 2 large eggs
- cooking spray
- Preheat oven to 350°.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
- Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
- Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
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5 stars