Meatloaf Muffins

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I like meatloaf, but I like the edges of the meat loaf best! These sweet little muffin meatloaves have lots of edge

Meatloaf Muffins
Serves 6
I like meatloaf, but I like the edges of the meat loaf best! These sweet little muffin meatloaves have lots of edge
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 2 teaspoon olive oil
  2. 1 cup finely chopped onion
  3. 3/4 cup finely chopped carrot or two large carrots
  4. 3 garlic cloves, minced
  5. 1 teaspoon dried oregano
  6. 1 teaspoon dried basil
  7. 1 cup ketchup, divided into 1/2 cup for meat and 1/2 cup for topping
  8. 2 large eggs, lightly beaten
  9. 3 tablespoons mustard
  10. 1/4 teaspoon freshly ground black pepper
  11. 1/4 teaspoon chili powder
  12. 1 1⁄2 pounds ground beef, extra lean
  13. 1 cup finely crushed fat-free GF Pretzels
  14. (use blender to crush fine)
Instructions
  1. Preheat oven to 400° then lower to 350* when ready to put meat in the oven
  2. Sautee onion, carrot and garlic for 2-3 minutes until soft; throw the oregano and basil in at the last minute; set mixture to the side to cool
  3. In a large bowl, combine 1⁄2 cup ketchup and next 4 ingredients
  4. Use hand held electric mixer to thoroughly combine meat, sauce mixture and sautéed vegetables
  5. Spread finely crushed pretzels over meat mixture and blend in to make the meatloaf mixture
  6. Spoon meatloaf mixture evenly into 12 muffin cups coated with oil
  7. Top each with a squirt of ketchup and smooth with back of a spoon (1 teaspoons each)
  8. Bake at 350° for 25 - 30 minutes or until a thermometer registers 160°
  9. Let stand 5 minutes before taking out of muffin pan.
Renee Matthews | Gluten Free Coach | Dietitian https://reneenutrition.com/

 

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