Mini meatloaves are mighty quick to cook and serve, unlike their full-size brethren. They’re also cute and appropriately portioned. If your meal is going to be less about meat and more about variety, these are just right!
Ingredients:
- 2 pounds ground beef or turkey
- 1 tsp. dried sage
- 1 tsp dry mustard
- 2 Tbsp. Worcestershire sauce
- 1/2 cup each shredded mozzarella and provolone cheeses (or you can substitute cheddar)
- 1 chopped small onion
- 4 stalks of green onion, chopped
- 1 egg, slightly beaten
- salt and pepper
- 1/2 cup low carb ketchup (or tomato sauce/paste slightly sweetened with a little Splenda)
Step 1  Preheat the oven to 375 degrees. Mix together all the above ingredients, except for the ketchup. |
 Step 2 Roll into balls about 1 ½ inches in diameter. Place the balls into muffin tins. I use silicone ones, which are easy to clean. If you use metal ones, spray them with a little cooking spray first. |
Step 3  Press the balls into the tins. Then, using your thumb, make a small indentation in the top of each meat muffin. Put some low carb ketchup on top of each one. |
 Step 4 Bake for about 20-25 minutes at 375 degrees. Remove from oven, add a little more shredded cheese on top if you have some, and put them back in the oven for another 5 minutes. They should be nicely browned and cooked all the way through. Dont hesitate to slice one open to look. |
Leave a Reply