These are by far my absolute favorite "comfort food" to make and have around!
I
make them regularly and they freeze well. I put 2 in a bag for an instant serving sized, quick bite that easily microwaves!
I
make them regularly and they freeze well. I put 2 in a bag for an instant serving sized, quick bite that easily microwaves! My favorite way to use them? Sandwich a "Diner Meatloaf Muffin" inside the Arnold's Sandwich Thins for a wonderful, mouthwatering "Meatloaf Sandwich (4)". It's also a great way to hide some veggies if you have trouble getting the kids to eat them!
Diner Meat Loaf "Muffins"
1/2 cup chopped carrot *I put my carrot, onion, oregano, pepper, garlic in a blender
1 cup finely chopped onion *
1/2 chopped green or red sweet pepper*
1 teaspoon dried oregano *
2 garlic cloves, minced (or jar minced garlic 1/4 tsp) *
1 cup ketchup, divided
1 1/2 pounds ground beef, extra lean (95% lean) (raw)
1 cup finely crushed fat-free saltine crackers (about 20) *I use Special K Roasted Herb crackers instead (more flavor, less salt & less calories)
2 tablespoons prepared mustard
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray
Preheat oven to 350°.
Put onion, chopped carrot, dried oregano, and minced garlic in blender, blend until finely chopped, even slightly "mushy" - hides well in meatloaves, adds great flavor and gives moisture.
Combine onion mixture with meat, and add all 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 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°F. Let stand for 5 minutes.
Yield: 6 servings (serving size: 2 "muffins")
CALORIES 276 (28% from fat); FAT 8.6g (sat 3g,mono 4g,poly 0.8g); PROTEIN 28.7g; CHOLESTEROL 131mg; CALCIUM 48mg; SODIUM 759mg; FIBER 1.8g; IRON 3.9mg; CARBOHYDRATE 21.7g
Original recipe from: Cooking Light, MARCH 2006
*Updated by Bev P. aka "hockeygal4ever"
