I found this recipe and it looked so good I had to try it. I don’t think I’d had meatloaf since I was 14 years old. They came out SO good.
Muffin-Tin Mini Meatloafs
- 1 medium onion, chopped
- 1 carrot, finely chopped
- 2 garlic cloves, chopped
- 1 tsp dried oregano
- 1 TBSP olive oil
- 1 lb ground beef
- 1/3 cup ketchup
- 3/4 cup bread crumbs
- 2 TBSP mustard
- 1/3 cup fresh parsley, chopped
- 1 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp ground pepper
- 2 large eggs, beaten
Preheat oven to 350 degrees Fahrenheit. Grease a standard 12-cup or large 6-cup muffin tin.
Heat oil in a large skillet and saute the carrot, onion, garlic, and oregano (adding in that order), until mixture is softened and translucent, about 5-7 minutes. Spread on plate and let cool slightly.
In a large bowl, combine onion mixture with all remaining ingredients. Thoroughly wash your hands and get in there to mix it all together.
Spoon meat mixture into muffin cups.
Top with a drizzle of ketchup. (At this point you could cover and refrigerate or freeze for later use.)
Bake for 25-30 minutes for smaller cups, 35-40 minutes for larger cups. Let meatloafs rest for 5 minutes before removing from tin.