Mini Meatloaf Muffins
Ingredients
1 tsp olive oil
½ yellow onion finely chopped
1 carrot finely chopped
1 tsp oregano
2 cloves garlic
1.5 ground turkey
¾ cup ketchup
1 cup bread crumbs
1 tsp Italian seasoning
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 egg
- Preheat oven to 350 and spray 12-cup muffin tin.
- In a skillet, heat the oil on medium heat. Add onion, carrot, oregano and garlic and cook 3-5 minutes until onion is clear.
- In a large mixing bowl combine ground turkey, ketchip, bread crumbs, Italian seasoning, Dijon mustard, Worcestershire sauce, and egg. Mix together and then add onion and carrot mixture.
- Spoon the meat mixture evenly into the muffin tin (filling should be enough to fill each cup to the top). Bake the mini meatloaves for 30 minutes.
- Let them sit for about 4-5 minutes until serving. You can refrigerate them for up to 2 days or you can freeze them for up to 3 months.
