Baking meatloaf in muffin tins speeds up the cooking time–25 minutes as opposed to 75 minutes. These can be frozen without the glaze and reheated at a later date. I like to serve these with mashed sweet potatoes and roasted broccoli.
1 cup ketchup
1 Tbsp Worcestershire sauce
1/4 cup brown sugar
2 tsp olive oil
1 medium onion, finely chopped
3 carrots, finely chopped
1-2 handfuls of spinach, chopped
3 garlic cloves, minced
1 1/2 lbs extra lean ground beef
1 cup oats
2 Tbsp mustard
2 large eggs
For the glaze: Mix together ketchup, Worcestershire sauce, and brown sugar. Set aside.
Preheat oven to 350*.
Heat olive oil in large skillet over medium heat. Add onion, carrot, and garlic, saute until translucent. Add the spinach and let wilt. Remove from heat and let cool for a few minutes.
Combine vegetable mixture, half the glaze, and the remaining ingredients in a large bowl. Be careful not to overmix, or meatloaf will be dense.
Spoon meat mixture into 12 muffin cups coated with olive oil/ cooking spray. Top with glaze.
Bake at 350* for 25 minutes or until no longer pink. Let stand for 5-10 minutes before serving.