A great recipe from Cooking Light! I love the fact that they are cooked in muffin tins - that way you can freeze easily the leftovers! And it looks cute on your plate!

Ingredients

6 serv.

teaspoon olive oil↗1 teaspoon
cup finely chopped onion1 cup
cup finely chopped carrot1⁄2 cup
teaspoon dried oregano↗1 teaspoon
garlic cloves, minced↗2
cup ketchup, divided↗1 cup
lbs extra lean ground beef (raw)↗1 1⁄2 lbs
cup finely crushed saltine crackers (about 20)1 cup
tablespoons prepared mustard2 tablespoons
teaspoon Worcestershire sauce↗1 teaspoon
teaspoon fresh ground black pepper↗1⁄4 teaspoon
large eggs↗2
cooking spray

Step-by-step instructions

1
Preheat oven to 350°.
2
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
3
Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
4
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

Source: food.com

Original recipe ↗

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