Diner Meat Loaf 'Muffins'

Diner Meat Loaf Muffins Recipe
Becky Luigart-Stayner

Serve these delicious meatloaf muffins with steamed green beans and roasted potato wedges for an at-home version of a blue-plate special.

Yield:

6 servings (serving size: 2 "muffins")

Recipe from

Cooking Light

Nutritional Information

Calories 276
Caloriesfromfat 28 %
Fat 8.6 g
Satfat 3 g
Monofat 4 g
Polyfat 0.8 g
Protein 28.7 g
Carbohydrate 21.7 g
Fiber 1.8 g
Cholesterol 131 mg
Iron 3.9 mg
Sodium 759 mg
Calcium 48 mg

Ingredients

1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 pounds ground beef, extra lean (raw)
1 cup finely crushed fat-free saltine crackers (about 20)
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray

Preparation

Preheat oven to 350°.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.

Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

David Bonom,

Cooking Light

March 2006
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