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Meat Muffins · Appetizers

Meat Muffins
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These little buggers are a handy weeknight dinner option with a much faster cooking time than a traditional meatloaf. Using your choice of ground meat (turkey, beef, etc.) or meat substitute and finely diced veggies, these meat muffins also freeze well and are just as handy for a protein-packed breakfast on the go as they are for dinner.
serves 6

Ingredients

1 teaspoon olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped bell pepper
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup or BBQ sauce, divided
1-1/2 pounds ground beef or turkey
1 cup breadcrumbs
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray or paper muffin cups
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Meat Muffins
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Preheat oven to 350 degrees.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add onion, carrot, bell pepper, oregano, and minced garlic; sauté 2 minutes. Remove from heat and let cool a bit.
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 or lined with paper muffin cups. Top each with 2 teaspoons ketchup or BBQ sauce. Bake at 350 degrees for 25 minutes or until a thermometer registers 160 degrees. Let stand for 5 minutes and serve with steamed veggies and your favorite potato dish.

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