Meatloaf Muffins

Meatloaf with mashed potatoes is one of the ultimate comfort food meals. I’ve seen quite a few recipes for meatloaf muffins and I’ve been anxious to try them because not only do I really like meatloaf but I love anything that comes in “mini” or individual sizes. That’s also helpful for portion control! This recipe from Cooking Light (I only made a minor modification) was absolutely delicious. The ingredients blended together perfectly and the two-muffin serving size was very filling, especially served with green beans and mashed potatoes. Mmm. I felt literally comforted by this meal, and it was perfect on a cold winter night, so I definitely recommend it!

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Meatloaf Muffins

Yield: 6 (2 muffin) servings

Ingredients:

  • 1 teaspoon olive oil
  • 1 cup finely chopped onion (I used a food processor)
  • 1/2 cup finely chopped carrot (I used a food processor)
  • 1 teaspoon oregano
  • 2 garlic cloves, minced
  • 1 cup ketchup, divided
  • 1 1/2 lbs 95% lean ground beef, raw
  • 24 finely crushed fat-free saltine crackers
  • 2 tablespoons mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs

Directions:

  1. Pre-heat the oven to 350.
  2. Bring the olive oil to a medium-high heat in a large nonstick skillet. Add the chopped onion, carrot, oregano and garlic and sauté for 2 minutes.
  3. In a large bowl, combine ½ c of the ketchup, the ground beef, the crushed saltines, mustard, Worcestershire sauce, pepper, eggs and onion mixture and mix well.
  4. Spray a 12 cup muffin pan with cooking spray and spoon meatloaf mixture evenly into the 12 cups. Spoon 2 teaspoons of ketchup over the top of each muffin. Bake for 25 minutes. Let stand for 5 minutes and enjoy!

Weight Watchers Points Plus:
7 per (2 muffin) serving (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
305 calories, 27 g carbs, 13 g sugar, 10 g fat, 3 g saturated fat, 28 g protein, 1 g fiber (from myfitnesspal.com)

Source: Cooking Light