dinner meatloaf muffins

 

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do you have a red meat-eater in your house? if so, and you are looking for small portion sized meals, here is one that is perfect to serve, even for guests.  sometimes, meatloaf is considered comfort food, and this dish steps up the serving into a more upscale presentation.  i think the portion size is very presentable on the plate and two meatloaf muffins are considered one serving with only 8 grams of fat and 21 carbohydrates.  i have had this recipe for some time, and have lost track of where i found it along the way.  however; it is a good stand by for those weeknights, when someone in your home feels like meatloaf, but you have 30 minutes for meal preparation.

to make the meatloaf muffins:  preheat the oven to 350 degrees.  heat one teaspoon olive oil in a skillet and brown 1 cup finely chopped onion with 1/2 cup finely chopped carrots.  add one teaspoon dried oregano and minced garlic to taste.  while that is cooking, gather the other meatloaf ingredients.  1/2 cup ketchup, 1 1/2 pound lean ground beef, 1 cup panko bread crumbs, 2 tablespoons Dijon mustard, 1 teaspoon Worcestershire sauce, ground black pepper, 2 large eggs and cooking spray.  

when the onion mixture is tender, add everything except the cooking spray to a large bowl and combine well.  spray a 12 cup muffin tin with cooking spray, and spoon the mixture into the tin. top each muffin with additional ketchup, about 2 teaspoons per muffin.

bake at 350 degrees for 25 to 30 minutes.  the muffins will release from the pan perfectly and can be served with traditional mashed potatoes and a green vegetable. these mini meatloaves are delicious. the carrots and other ingredients make them taste upscale.

 

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