Mini Meatloaf Muffins

Step 1

Preheat oven to 450° F. Generously spray a 12-cup muffin tin with cooking spray.

Step 2

Heat oil in a medium sauce pan over medium-high heat. Saute the onion and carrot until vegetables are softened, about 3-4 minutes. Add the garlic for another 30-60 seconds. Remove from the heat. Stir in the salt, pepper, chicken stock, Worcestershire sauce, and tomato paste and allow the mixture to cool.

Step 3

In a large bowl, use your hands to combine the cooled veggie mixture, ground beef, parsley, egg, and bread crumbs. Do not over mix.

Step 4

Use a spoon or ice cream scoop to fill each muffin tin hole to the top. Gently press to fit into muffin tin mold.

Step 5

Top each mini meat loaf with a spoonful of ketchup and spread it around with the back of the spoon. (Freezing instructions for Method #1 begin here.)

Step 6

Bake about 20-25 minutes. Cut open a muffin to test that the middle is cooked through (no more pink or registers 165°F internally). Sprinkle with a little chopped parsley at the end, as garnish. (Freezing instructions for Method #2 begin here.)