These nifty meatloaf muffins not only taste great, they do the portion control for you. And as long as I’m singing their praises, allow me to point out they make a delicious, easy lunch the next day. Leftover meatloaf sandwiches? Bah, humbug: I don’t miss the bread when these are on the menu.
1 tablespoon canola or olive oil
2 carrots, cut in ¼-inch dice
2 celery stalks, halved lengthwise and cut across in 1/4-inch slices
1/2 cup chopped onion
¼ teaspoon each dried thyme, basil and oregano
2 large eggs
¾ cup ketchup, divided
2 teaspoons Dijon mustard
¼ teaspoon salt
1/8 teaspoon black pepper
1 ¼ pounds lean ground turkey
¾ cup whole wheat panko bread crumbs
- Preheat the oven to 350 degrees. Coat 10 muffin pan cups with cooking spray.
- Heat the oil in a large nonstick skillet over medium. Add the carrot, celery, onion, thyme, basil and oregano and cook, stirring occasionally, until the carrots are tender, about 5 minutes.
- Beat the eggs with a fork in a large bowl; stir in ½ cup of the ketchup and the mustard, salt and pepper. Add the turkey, breaking the meat into crumbles; stir in the panko and onion mixture until well-combined.
- Spoon into the prepared muffin cups, pat lightly and mound each one slightly in the center. Spread the remaining ¼ cup ketchup over the top of each.
- Bake until a meat thermometer inserted in the center reads 165 degrees, about 25 minutes.
Makes 5 servings
Nutritional analysis for each serving (2 muffins):
270 calories, 22 g protein, 22 g carbohydrates, 2 g fiber, 11 g fat, 3 g saturated fat, 754 mg sodium