March Meatloaf Madness #1

We have our first M3 finalist.  I like this one, not only because you make it in a muffin tin, but because it's both low sodium and gluten-free. Fun and different and very dietary restriction-friendly.

Michelle's Meatloaf "Muffins"

1tsp olive oil
1 cup finely chopped onion   = 1 med onion
1/2 cup finely chopped carrots   = 1 med carrot
1 tsp dried oregano
2 garlic cloves, minced   = 2 tsp minced garlic
1 cup ketchup, divided   Michelle uses Heinz no-salt added ketchup
1-1/2 lbs ground beef, extra lean   can use ground turkey or pork as well
1 cup oatmeal   Michelle recommends McCann's Irish Oatmeal Quick Cooking Rolled Oats
2 tbsp prepared mustard   Michelle uses Dijon, I used brown spicy
1 tsp Worchestershire   Michelle uses the low sodium version
1/4 tsp freshly ground black pepper
2 lg eggs
cooking spray

Preheat oven to 350 degrees.

Heat the olive oil in a large nonstick skillet over medium heat.  Add chopped onion, chopped carrot, dried oregano and minced garlic.  Saute until carrots just get soft, about 7 minutes. 

Remove from heat, allow to cool.

Combine onion mixture, 1/2 cup ketchup and the remaining ingredients, except cooking spray, in a large bowl.

 

Spoon the meat mixture into 12 muffin cups coated with cooking spray.  Top each with 2 tsp of remaining ketchup. 

Bake for 25 minutes or until a thermostat registers 160 degrees.  Let stand for 5 minutes.

MICHELLE NOTE

This recipe is gluten free and low sodium.  I usually double the recipe to fill 24 muffin cups and freeze several of hem.  Then you can pulloutone at a time.  They are great for portion control -- if you can eat just one!

K2 NOTE

Thank you Michelle!  Appreciate the submission and even more I appreciate the new addition to the recipe collection.  Tres yummers and healthy and no, I cannot eat just one. :)