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!

Meatloaf Muffins
Source: Cooking Light

Ingredients:

1 t olive oil

1 c finely chopped onion (I used a food processor)

1/2 c finely chopped carrot (I used a food processor)

1 t oregano

2 garlic cloves, minced

1 c ketchup, divided

1 1/2 lbs 95% lean ground beef, raw

24 finely crushed fat-free saltine crackers

2 T mustard

1 t Worcestershire sauce

1/4 t freshly ground black pepper

2 large eggs

Cooking spray

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!

Yields 6 servings (2 muffins each). Weight Watchers Points Plus:  7 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information per serving from myfitnesspal.com: 271 calories, 31 g carbs, 7 g fat, 22 g protein, 2 g fiber