Muffin Tin Meatloaf
Savory meatloaf with added veggies in just the right portion size!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
- 1 teaspoon olive oil
- 1 cup onion finely chopped
- 1/2 cup carrots finely chopped
- 1 teaspoon oregano dried
- 2 cloves garlic minced
- 1 cup Heinz Veggie Blend Ketchup
- 1 1/2 pounds ground beef extra lean
- 1 cup saltine crackers (about 20)
- 2 tablespoons mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 2 large eggs
- Cooking Spray
Preheat oven to 350° F.
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.
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 the internal temperature is 160 degrees F. Let stand for 5 minutes.
Calories: 433kcal | Carbohydrates: 46g | Protein: 30g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 133mg | Sodium: 912mg | Fiber: 3g | Sugar: 11g