Meat Loaf Muffins

Adapted from a Cooking Light Recipe

Serves 6

1 teaspoon olive oil

1 cup onion, finely chopped

½ cup carrot, finely chopped

1 teaspoon dried oregano

2 cloves garlic, minced

1 cup ketchup, divided

1 ½ pounds 96 percent lean ground beef

1 cup [20] fat-free saltine crackers, finely crushed

2 tablespoons mustard

1 teaspoon Worcestershire sauce

¼ teaspoon black pepper

½ cup egg substitute, e.g., Egg Beaters

Cooking spray

Preheat oven to 350° F.

Heat olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, oregano and garlic. Sauté for 2 minutes. Let mixture cool.

In a large bowl, combine onion mixture, ½ cup ketchup and the remaining ingredients except cooking spray. Spoon meat mixture into 12 muffin cups, pre-coated with cooking spray. Top each muffin with 2 teaspoons ketchup.

Bake for 25 minutes or until a thermometer registers 160° F.

Let stand for 5 minutes before serving.

For 2 muffins:

267 Calories

5.3 Fat