Meatloaf Muffins

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