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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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In 'SOS! The Six O'Clock Scramble to the Rescue' by Aviva Goldfarb Ingredients:
1 teaspoon olive oil |
1/2 onion, finely chopped (white or yellow, about 1 cup) |
1 -2 large carrot, finely chopped (about 1/2 cup) |
1 teaspoon dried oregano |
1 teaspoon minced garlic (1-2 cloves) |
1 1/2 lbs lean ground beef or 1 1/2 lbs ground turkey or 1 1/2 lbs ground chicken |
3/4 cup ketchup or 3/4 cup tomato sauce |
1 cup italian seasoned breadcrumbs or 1 cup crushed cracker |
2 tablespoons dijon mustard |
1 tablespoon worcestershire sauce |
1 egg |
salt |
pepper |
Directions:
1. Preheat the oven to 350°.
2. In a skillet, heat the oil over medium heat; saute the onions, carrots, oregano, and garlic for 3-5 minutes until the vegetables are tender.
3. Remove them from the heat and let them cool for 5 minutes.
4. Meanwhile, in a large mixing bowl, combine the remaining ingredients, then add the onion and carrot mixture; stir thoroughly.
5. Spray the wells of a 12-cup muffin tin with nonstick cooking spray.
6. Spoon the meat mixture into the wells, dividing it evenly (each mini meatloaf should completely fill a muffin well but won't go much over the top of it.
7. Bake for 30 minutes.
8. Remove them from the oven and let them sit for 5 minutes before serving; or refrigerate them for up to 2 days before reheating and serving, or freeze them for up to 3 months.
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