Comfort food in a fun muffin shape.
Non-stick cooking spray 1/2 cup onions, chopped 1/2 cup red bell peppers, chopped 1/2 cup carrots, chopped 1-1/4 pound lean ground sirloin, or ground turkey breast 1/4 cup ketchup 1/2 cup Italian bread crumbs 1/4 cup low-sodium chicken broth 1 tablespoon low-sodium Worcestershire sauce 1/2 cup liquid egg substitute 1 teaspoon salt 1/4 teaspoon pepper Directions: Preheat oven to 350° F. Spray muffin pan with non-stick cooking spray. Saute vegetables until soft; let cool. Add sauteed vegetables and ground sirloin to a bowl. Next, add ketchup, bread crumbs, chicken broth, Worcestershire and liquid egg substitute to the mixture. Add salt and pepper to taste. Mix ingredients with hands, or use a spatula until well mixed. Using a large spoon, scoop mixture into each muffin cup. Optional: top each mini meatloaf with 1 tablespoon of ketchup, or mashed potatoes as shown. Bake for about 30-35 minutes until cooked through and no longer pink. Nutritional information: Calories: 150 Total carbohydrate: 10 grams Dietary fiber: 1 gram Protein: 19 grams Total fat: 4 grams Saturated fat: 1.5 grams Sodium: 290 milligrams Preparation time: 45 minutes Number of servings: 8-9 Serving size: 1 mini meatloaf muffin Cooking tip: Choose a lean meat such as ground turkey breast or extra lean ground sirloin for less saturated fat. Photo by Mark Greenberg Photography
