Whenever I think of meatloaf, the old movie A Christmas Story comes to mind. Remember the scene in the kitchen when they are eating dinner? The little brother chants, “Meatloaf bleatloaf, I hate meatloaf.” Gah, I love that movie. I do not, however, hate meatloaf. What’s wrong with that kid, right? Meatloaf rocks!
Know who doesn’t like meatloaf in my house? My husband. Don’t ask me why, because he usually likes meals made with beef. He kind of throws a little fit just like that kid in the movie whenever I say meatloaf is on the menu. That is, unless I make these Meatloaf Muffins.
These little babies are so moist and so flavorful. I love that there are fresh veggies chopped up and added to the mix! But, you know what the best part is? They cook in less time than a traditional loaf, which means they’re perfect for a weeknight dinner. Your family is going to love these!
HOW TO MAKE MEATLOAF MUFFINS
1 tsp olive oil
1 cup onion, finely chopped
½ cup carrot, finely chopped
1 tsp dried oregano
2 cloves garlic, minced
1 cup ketchup, divided
1½ lbs ground beef
20 saltine crackers, finely crushed (or 1 cup dry breadcrumbs)
2 tbsp mustard
1 tsp worcestershire sauce
¼ tsp freshly ground black pepper
Preheat your oven to 350°. Heat the olive oil in large skillet over medium high heat and saute the onions, carrots, oregano and garlic for 2-3 minutes. Remove the veggies from the pan and set aside to cool.
Combine the cooked veggies, ½ cup of the ketchup, and the remaining ingredients in a large mixing bowl. (I like to use my hands to do this, but you can use a spoon, if that’s what floats your boat.)
Spray a 12-cup muffin tin with cooking spray and fill the cups with the meat mixture. Top each of the muffins with 2 teaspoons of ketchup.
Bake for 25 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before removing the muffins from the tin. (I like to run a plastic knife around the edges of each one to help loosen the meatloaves. That way you won’t scratch your tin!)