Diner Meat Loaf 'Muffins'

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

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 28%
  • Fat: 8.6g
  • Saturated fat: 3g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.8g
  • Protein: 28.7g
  • Carbohydrate: 21.7g
  • Fiber: 1.8g
  • Cholesterol: 131mg
  • Iron: 3.9mg
  • Sodium: 759mg
  • Calcium: 48mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
  4. 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.
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