Meatloaf Muffins

by Anne Bennett on December 3, 2013

Meatloaf muffins

The week after Thanksgiving has many of us asking, “Where’s the beef?”

An economical, comfort-food alternative to anything poultry is meatloaf, which, alas, is often made with ground turkey in the interests of cutting back on fattier red meat. But this week I say NO to feathers and opt, instead, for the cloven hoof. Besides, lean ground beef is about as low in fat as its turkey counterpart if you choose the 93% lean selections.

It being December, the month of sugar plums et al, this recipe from Cooking Light makes it easy to control portions with its muffin-sized loaves. Champ and I each had two muffins and I froze the rest for later in the week. They’re very easy to assemble. I crushed the saltines with a rolling pin right on the kitchen counter. I didn’t have to add any salt to the meatloaf mixture because the saltines added enough flavor.

This is a pretty straightforward recipe — if you usually add dried herbs, like Italian Seasoning or Herbes de Provence, go ahead.  I also heated up about 1/2 cup of jarred marinara sauce and topped our servings with it. This is cooking for those nights when you have little time and/or energy to be creative, yet you want something that tastes really good and leaves you feeling so light you’re almost giddy!

1 tsp. olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
2 garlic cloves, minced
1 tsp. dried oregano
1 cup ketchup, divided
1 1/2 lb. lean ground beef (I used 93% lean)
1 cup finely crushed fat-free saltines (about 20)
2 Tbsp. prepared mustard
1 tsp. Worcestershire sauce
1/4 tsp. ground pepper
2 eggs

Preheat oven to 350 degrees F. Spray 12 muffin cups with nonstick cooking spray.

Heat olive oil in a large nonstick skillet and add onion, carrot, garlic and dried oregano. Sauté 2 minutes. Remove from heat and cool. Combine onion mixture, 1/2 cup ketchup and remaining ingredients in a large bowl and lightly mix together.

Spoon mixture into 12 muffin cups and top each with 2 tsp. ketchup. Bake for 25 minutes or until an instant-read thermometer registers 160 degrees. Let stand for 5 minutes.

Makes 12 muffins
WW PP per serving (2 muffins) = 7

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Laurie December 4, 2013 at 8:51 am

Mine were a lot like this except I added a little shredded zucchini and used quinoa instead of saltines because I had some already cooked up that I needed to use. Both are delicious recipies and we even had them for lunches sliced for roll ups with lettuce and tomato on flat bread. Yummy and NO waste !

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