Mini Meatloaf Muffins
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 4.92 ml olive oil
- 1 onion, finely chopped (white or yellow, about 1 cup)
- 1-2 large carrot, finely chopped (about 1/2 cup)
- 4.92 ml dried oregano
- 4.92 ml minced garlic (1-2 cloves)
- 680.38 680.38 g ground turkey or 680.38 g ground chicken
- 177.44 ml ketchup or 177.44 ml tomato sauce
- 236.59 ml Italian seasoned breadcrumbs or 236.59 ml crushed cracker
- 29.58 ml Dijon mustard
- 14.79 ml Worcestershire sauce
- 1 egg
- salt
- pepper
directions
- Preheat the oven to 350°.
- In a skillet, heat the oil over medium heat; saute the onions, carrots, oregano, and garlic for 3-5 minutes until the vegetables are tender.
- Remove them from the heat and let them cool for 5 minutes.
- Meanwhile, in a large mixing bowl, combine the remaining ingredients, then add the onion and carrot mixture; stir thoroughly.
- Spray the wells of a 12-cup muffin tin with nonstick cooking spray.
- Spoon the meat mixture into the wells, dividing it evenly (each mini meatloaf should completely fill a muffin well but won't go much over the top of it.
- Bake for 30 minutes.
- Remove them from the oven and let them sit for 5 minutes before serving; or refrigerate them for up to 2 days before reheating and serving, or freeze them for up to 3 months.
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