Mini Meatloaf Muffins

In 'SOS! The Six O'Clock Scramble to the Rescue' by Aviva Goldfarb

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  teaspoon olive oil
• 1⁄2 onion, finely chopped (white or yellow, about 1 cup)
• 1 -2  large carrot, finely chopped (about 1/2 cup)
• 1  teaspoon dried oregano
• 1  teaspoon  minced garlic (1-2 cloves)
• 1 1⁄2 lbs lean ground beef or 1 1⁄2 lbs ground turkey or 1 1⁄2 lbs ground chicken
• 3⁄4 cup ketchup or 3⁄4 cup tomato sauce
• 1  cup  Italian seasoned breadcrumbs or 1  cup  crushed  cracker
• 2  tablespoons Dijon mustard
• 1  tablespoon Worcestershire sauce
• 1  egg
•  salt
•  pepper

Directions

1. Preheat the oven to 350°.
2. 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.
3. Remove them from the heat and let them cool for 5 minutes.
4. Meanwhile, in a large mixing bowl, combine the remaining ingredients, then add the onion and carrot mixture; stir thoroughly.
5. Spray the wells of a 12-cup muffin tin with nonstick cooking spray.
6. 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.
7. Bake for 30 minutes.
8. 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.