mini muffin meatloaf!

This recipe is from emilybites.com. they look totally adaptable for a mini muffin pan. I am going to try them without the crackers, I think they will hold together just fine. The nutritional values posted are for a regularsized muffin tin. My mini tin yeilds about 1 oz of protien.

Meatloaf Muffins

Source: Cooking Light

Ingredients:

1 t olive oil

1 c finely chopped onion (I used a food processor)

1/2 c finely chopped carrot (I used a food processor)

1 t oregano

2 garlic cloves, minced

1 c ketchup, divided

1 1/2 lbs 95% lean ground beef, raw

24 finely crushed fat-free saltine crackers

2 T mustard

1 t Worcestershire sauce

1/4 t freshly ground black pepper

2 large eggs

Cooking spray

Directions:

1. Pre-heat the oven to 350.

2. Bring the olive oil to a medium-high heat in a large nonstick skillet. Add the chopped onion, carrot, oregano and garlic and sauté for 2 minutes.

3. In a large bowl, combine ½ c of the ketchup, the ground beef, the crushed saltines, mustard, Worcestershire sauce, pepper, eggs and onion mixture and mix well.

4. Spray a 12 cup muffin pan with cooking spray and spoon meatloaf mixture evenly into the 12 cups. Spoon 2 teaspoons of ketchup over the top of each muffin. Bake for 25 minutes. Let stand for 5 minutes and enjoy!

Yields 6 servings (2 muffins each). Weight Watchers Points Plus: 7 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information per serving from myfitnesspal.com: 271 calories, 31 g carbs, 7 g fat, 22 g Protein, 2 g Fiber