Mini Meatloaf Muffins

Name: Mini Meatloaf Muffins
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6 serving(s)
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 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

Submitted by ratherbeswimmin

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

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Ready In:: 1hr 15mins
Ingredients:: 13
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 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

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.