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

David Bonom
Recipe by Cooking Light March 2006

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Read the full recipe after the video.

Recipe Summary

Yield:
6 servings (serving size: 2 "muffins")
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

276 calories; calories from fat 28%; fat 8.6g; saturated fat 3g; mono fat 4g; poly fat 0.8g; protein 28.7g; carbohydrates 21.7g; fiber 1.8g; cholesterol 131mg; iron 3.9mg; sodium 759mg; calcium 48mg.