Mini Meatloaf


1 teaspoon olive oil

1 cup finely chopped onion

2  finely chopped carrot

2 garlic cloves, minced

1 cup ketchup, divided

½  LBS ground beef

½ LBS ground turkey (i like dark meat)

½ LBS ground pork

1 cup panko bread crumbs

2 tablespoons prepared mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon freshly ground black pepper

2 large eggs

Cooking spray


Preheat oven to 350°.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot and minced garlic (these can all be placed in a food processor to save chopping time.  You might have to cook them a little longer to help remove some of the moisture the processor adds to the vegetables when chopped); sauté 2 minutes. Cool.

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

With your hand form the meat mixture into balls and divide 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.

Note-  You can use any combo of ground meat.  I prefer pork, beef and veal.  Bison also is a nice addition.  If I am feeling decadent I grind up French’s Fried Onion and use those in place of breadcrumbs.



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