Thursday, October 29, 2009

Meat Loaf Muffins

Sit down to a meat loaf in a half hour with this recipe. Serve with steamed green beans and roasted sweet potato wedges. You can also use Lean Ground Turkey. Be creative add to it what you like. Perfectly portioned!

Yield: 6 servings (serving size: 2 "muffins")
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 pounds Ground Beef, extra lean (raw)
1 cup Whole Wheat Bread Crumbs
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly 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.


Mrs.Ballou said...

I make my meatloaf in muffin tins all the time, it's perfect portion control and they freeze beautifully! Your recipe looks fantastic. :)

Renee DeLano said...

Thanks for visiting!

Desiree Marini said...

This is like the WW recipes with the light bread! I am going to try this one, looks great!