Sunday, June 17, 2012

Diner Meat Loaf "Muffins"

Diner Meat Loaf "Muffins"

Diner Meat Loaf "Muffins"

Use a muffin tin to bake mini meatloaves. It decreases bake time and is ideal for making extra, freezer-friendly loaves for later. Thanks to the shorter cook time, you can get this recipe on the table in less than 30 minutes. Order's up!
Yield: 6 servings (serving size: 2 "muffins")


  • 1 teaspoon olive oil 
  • 1 cup finely chopped onion 
  • 1/2 cup finely chopped carrot 
  • 1 teaspoon dried oregano
  • garlic cloves, minced 
  • 1 cup ketchup, divided 
  • 1 1/2 pounds ground beef, extra lean (raw) 
  • 1 cup finely crushed fat-free saltine crackers (about 20)
  • 2 tablespoons prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • large eggs 
  • Cooking spray


  1. Preheat oven to 350°.
  2. 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.
  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. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.


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