Diner Meat Loaf "Muffins"

6 servings   ( Serving size : 2 "muffins")

Serve these delicious meatloaf muffins with steamed green beans and roasted potato wedges for an at-home version of a blue-plate special.

1                          teaspoon olive oil 
1                          cup finely chopped onion 
1/2                       cup finely chopped carrot
1                          teaspoon dried oregano
2                          garlic cloves, minced
1                          cup ketchup, divided 
1-1/2                    pounds ground beef, extra lean (raw) 
1                          cup finely crushed fat-free saltine crackers (about 20)
2                          tablespoons prepared mustard
1                          teaspoon Worcestershire sauce
1/4                       teaspoon freshly ground black pepper 
2                          large eggs
                                  **Cooking spray**

1 .         Preheat oven to 350°.
2 .         Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
3.          Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
4 .         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°. Let stand for 5 minutes.
TIP:
Use a muffin tin to bake mini meatloaves. It decreases bake time and is ideal for making extra, freezer-friendly loaves for later. Thanks to the shorter cook time, you can get this recipe on the table in less than 30 minutes. Order's up!