Meatloaf Muffins
by
I like meatloaf, but I like the edges of the meat loaf best! These sweet little muffin meatloaves have lots of edge
Meatloaf Muffins
2016-09-04 10:55:00
Serves 6
I like meatloaf, but I like the edges of the meat loaf best! These sweet little muffin meatloaves have lots of edge
Prep Time
20 min
Cook Time
25 min
Ingredients
- 2 teaspoon olive oil
- 1 cup finely chopped onion
- 3/4 cup finely chopped carrot or two large carrots
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup ketchup, divided into 1/2 cup for meat and 1/2 cup for topping
- 2 large eggs, lightly beaten
- 3 tablespoons mustard
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon chili powder
- 1 1⁄2 pounds ground beef, extra lean
- 1 cup finely crushed fat-free GF Pretzels
- (use blender to crush fine)
Instructions
- Preheat oven to 400° then lower to 350* when ready to put meat in the oven
- 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
- In a large bowl, combine 1⁄2 cup ketchup and next 4 ingredients
- Use hand held electric mixer to thoroughly combine meat, sauce mixture and sautéed vegetables
- Spread finely crushed pretzels over meat mixture and blend in to make the meatloaf mixture
- Spoon meatloaf mixture evenly into 12 muffin cups coated with oil
- Top each with a squirt of ketchup and smooth with back of a spoon (1 teaspoons each)
- Bake at 350° for 25 - 30 minutes or until a thermometer registers 160°
- Let stand 5 minutes before taking out of muffin pan.
Renee Matthews | Gluten Free Coach | Dietitian https://reneenutrition.com/
Renee Matthews
