Meatloaf Muffins
Ingredients
-
1
tablespoon
extra virgin olive oil
-
¾
cup
finely chopped onions
-
½
cup
finely diced button mushrooms
-
½
cup
finely diced green bell pepper
-
¼
cup
tomato paste
-
1
tablespoon
ground mustard
-
2
teaspoons
Worcestershire sauce
-
1
teaspoon
finely minced fresh rosemary
-
2
cloves
garlic, peeled and minced
-
¼
teaspoon
freshly ground black pepper
-
1½
pounds
ground beef
-
1
large
egg
-
1
teaspoon
dried thyme
-
½
teaspoon
garlic powder
-
¼
cup
carrot juice
-
¼
cup
water
Instructions
- Preheat the oven to 350°F and grease a 12-cup muffin tin.
- Heat olive oil in a skillet and sauté onions, mushrooms, and peppers for about 2 minutes, then cool.
- In a small bowl, mix tomato paste, mustard, Worcestershire sauce, rosemary, garlic, and pepper.
- In a large bowl, combine beef, sautéed vegetables, egg, thyme, and garlic powder, then stir in half of the tomato mixture.
- Spoon the meat mixture into the muffin tin and bake for 10 minutes.
- While baking, combine the remaining tomato mixture, carrot juice, and water in a saucepan, bring to a boil, then simmer.
- After 10 minutes, remove muffins from the oven and spoon or brush the sauce on each muffin.
- Return muffins to the oven and bake for another 15 minutes until the internal temperature reaches 160°F.
- Let muffins stand for about 5 minutes before serving.
Nutrition Facts (estimated)
Servings
5 servings
Calories
426
Total fat
32g
Total carbohydrates
9g
Total protein
26g
Sodium
0mg
Cholesterol
0mg
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