Meatloaf in a Muffin Pan

Ingredients:

• 1 lb ground beef (you can use turkey or chicken if you prefer)
• 1/2 cup breadcrumbs (use gluten-free if necessary)
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped onions
• 1/4 cup chopped bell pepper (optional)
• 1 egg
• 2 cloves garlic, minced
• 1/4 cup milk (or unsweetened almond milk)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup (optional for sweetness)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (for extra flavor)
• 1/4 cup tomato sauce (for topping)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a muffin pan (12-count) with cooking spray or oil.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped onions, bell pepper, garlic, egg, milk, Worcestershire sauce, ketchup, oregano, salt, pepper, and paprika. Mix until all ingredients are well combined. If the mixture feels too wet, add a little more breadcrumbs.
3. Scoop the meat mixture into the muffin pan, filling each cup almost to the top. Use your hands or a spoon to pack the meat mixture into the cups for even cooking.
4. Top each meatloaf muffin with a spoonful of tomato sauce for a nice glaze and extra flavor.
5. Bake for 20-25 minutes or until the meatloafs are cooked through and reach an internal temperature of 160°F (71°C). You can check by inserting a thermometer into the center.
6. Once done, remove from the oven and let them cool for a few minutes before removing them from the pan.
7. Garnish with fresh parsley (optional) and serve with your favorite sides like mashed cauliflower or a fresh salad.

Tips:

• You can easily customize the recipe by adding your favorite vegetables like zucchini or mushrooms for extra nutrition.
• These mini meatloafs are great for meal prepping as they store well in the fridge or freezer.

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