Meatloaf Muffins
Dr. Heather Boyd-Roberts

These muffins not only cook quickly they are a great way to add vegetables into a picky eater.

1 tsp olive oil
1 cup finely chopped onion
1 finely chopped carrot
1/2 to 1 cup finely chopped cauliflower
1-2 tsp oregano or Italian seasoning
2 garlic cloves, minced
1 cup ketchup, divided (corn syrup free)*
3/4 lb grass fed ground beef
3/4 lb ground free range Italian chicken or turkey sausage
1 cup finely crushed rice crackers (vegetable seasoned crackers add more flavor)
2 tbls prepared mustard
1 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
2 free range organic eggs (optional)
olive oil cooking spray

Preheat oven to 350F.
Heal oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, chopped cauliflower, Italian seasoning and minced garlic. Saute 2 minutes. Cool.

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

Spray muffin tins with the cooking spray. Spoon the meat mixture into 12 plus muffin tins. Top each with 2 tsp ketchup. Bake at 350F for 25 minutes or until thermometer registers 160F. Let stand for 5 minutes or they may fall apart.