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Italian Mini Meatloaf Muffins

  • Author: Holley Grainger
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 10 1x

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Ingredients

  • 1 tsp olive oil
  • ½ cup finely chopped onion
  • ½ cup finely chopped carrot
  • 1 lb extra lean ground beef
  • 1 cup tomato sauce (divided)
  • ¾ cup panko breadcrumbs
  • 1 large egg (beaten)
  • 4 tbsp parmesan
  • 2 tbsp fresh basil

Instructions

  1. Heat olive oil in a large skillet. Saute onion and carrot 5 minutes or until tender, stirring occasionally. Set aside and allow to cool.
  2. Combine beef, 1/2 cup tomato sauce, panko, egg and parmesan in a large bowl, gently mix until combined. Add cooled vegetables and fresh basil and mix until combined.
  3. Fill 10 muffin cups to the top with meat mixture. Spoon remaining tomato sauce evenly over each muffin.
  4. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

Find it online: https://holleygrainger.com/italian-mini-meatloaf-muffins/