Tuesday, July 20, 2010

Meatloaf Muffins


Hey friends!

This is a different kind of muffin, for sure...

I absolutely LOVE meatloaf, and so does my husband. There's just something about eating it that makes me feel all warm and happy inside...I guess that's why they call it comfort food!

This is my own original recipe that I've adapted over the years to be healthier. There are lots of veggies hidden inside, and I usually use ground turkey or really lean ground beef. Cooking the meatloaf in a muffin tin really cuts down the cooking time making it a great weeknight dinner! I love serving this with mashed potatoes and green beans, and then making a meatloaf sandwich the next day...yum!

Enjoy!



Ingredients:


1 tsp. olive oil
1 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped green bell pepper
1 tsp. dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 lbs. lean ground beef or turkey
1 cup bread crumbs (or finely crushed crackers)
2 tablespoons prepared mustard
1 tsp. Worcestershire sauce
1/4 tsp. black pepper
2 large eggs
Cooking spray

Preheat oven to 350 degrees F.

Heat the olive oil in a large nonstick skillet over medium high heat. Add the onion, carrot, green bell pepper, oregano and garlic. Saute for about 2 minutes, then cool.



Combine the onion mixture, 1/2 cup ketchup, and the remaining ingredients (except for cooking spray) in a large bowl. (The best way to thoroughly mix the ingredients is to use your hands. But, if that grosses you out, just be sure to really mix it up so each muffin is even.)



Spray a each cup of a muffin tin with the cooking spray. Spoon the meat mixture evenly into the 12 cups. Top each with 2 teaspoons of ketchup. Bake for 25 minutes or until a thermometer reaches 160 degrees F. Let cool for 5 minutes before serving.



Yields: 6 servings (serving size 2 muffins)

**This is a really healthy alternative to the average meatloaf. One serving of this meatloaf has approximately 276 calories!

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