Mini Meatloaf Muffins
When Betsy Goldstein asked her family “to rate these on a scale of 1 to 10, it got anywhere from a 9 to an 11 (and the 11 came from Danny, my really picky one)!" One advantage of making meatloaf in a muffin pan is that it cooks in half the time of a big meatloaf.
Ingredients
- 1 tsp. extra virgin olive oil
- 1/2 yellow onion finely chopped 1 cup
- 1 carrot finely chopped 1/2 cup
- 1 tsp. dried oregano
- 2 cloves garlic minced, about 1 tsp.
- 1 1/2 lbs. lean ground beef, turkey, or chicken, or use 24 oz. meatless crumbles
- 3/4 cup ketchup or use tomato sauce
- 1 cup Italian-style bread crumbs or use crushed crackers, use wheat/gluten-free, if needed
- 2 Tbsp. Dijon mustard use wheat/gluten-free, if needed
- 1 Tbsp. Worcestershire sauce for a vegetarian and gluten-free option use 6 drops hot sauce and 1/4 tsp. sugar per each Tbsp. Worcestershire sauce
- 1 egg
Instructions
- Preheat the oven to 350 degrees. In a skillet, heat the oil over medium heat and sauté the onions, carrots, oregano, and garlic for 3 – 5 minutes until the vegetables are tender (if using meatless crumbles, add them now too and cook for 3 – 4 more minutes).
- Remove them from the heat and let them cool for about 5 minutes.
- Meanwhile, in a large mixing bowl, combine the remaining ingredients, then add the onion and carrot mixture, and stir thoroughly.
- Spray a 12-cup muffin pan with nonstick cooking spray. Spoon the meat mixture into the cups, dividing evenly - each mini meatloaf should completely fill a muffin cup but not go much over the top of it.
- Bake the muffins for 30 minutes. Remove the muffins from the oven and let them sit for 5 minutes before serving, or refrigerate them for up to 2 days or freeze them for up to 3 months.
Notes
Do Ahead or Delegate: Chop the onion and the carrot, peel the garlic, or fully prepare, and refrigerate or freeze, the dish.
Scramble Flavor Booster: Add up to ½ tsp. black pepper to the meatloaf mixture, and serve the muffins with barbecue sauce.
Tip: Meatloaf muffins make great leftovers! They're good hot or cold, and eaten solo or sliced and sandwiched between two slices of hearty bread.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 424kcalCarbohydrates: 25gProtein: 24gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 108mgSodium: 584mgPotassium: 523mgFiber: 2gSugar: 9gVitamin A: 1912IUVitamin C: 3mgCalcium: 88mgIron: 4mg
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