Friday, April 16, 2010

Meat Loaf "Muffins"

1 teaspoon olive oil
1 cup finely chopped
1/2 cup finely-chopped carrot
1 teaspoon dried oregano
garlic cloves, minced
1 1/2 pounds ground beef, extra lean
1 cup ketchup, divided
1 cup finely crushed fat-free saltine crackers (about 20) or fine
bread crumbs
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly-ground black pepper
Salt to taste
2 large
egg whites, lightly beaten
Cooking spray

meatloaf muffins ready to bakePreheat oven to 350°F. Spray 12 muffin cups with non-fat cooking spray.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, carrot, oregano, and garlic, and sauté 2 minutes. Remove from heat and let onion mixture cool.

In a large bowl, combine onion mixture, ground beef, 1/2 cup ketchup, crushed crackers or bread crumbs, mustard, Worcestershire sauce, pepper, salt, and eggs. NOTE: I like to use my hands for mixing meatloaf.

Spoon meat mixture into prepared muffin cups. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a
meat thermometer registers 160°F. Remove from oven and let stand 5 minutes.