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Mini-Meatloaf in a Muffin Tin

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Ingredients
  

  • 1-pound ground turkey or ground beef
  • ⅓ cup oatmeal
  • ⅓ cup Parmesan cheese
  • 1 egg 
  • 1 8-ounce can tomato sauce or ketchup (see notes)
  • ½ tsp. garlic powder
  • Salt and pepper, to taste
  • 1 tsp. Worcestershire sauce
  • A couple of handfuls of vegetables, of choice (i.e. onions, mushrooms, zucchini, broccoli, carrots, spinach, lentils, etc.)

Instructions
 

  • Pre-heat oven to 350°F.
  • In a large bowl, mix all the ingredients together; however, only use about ¼ of the tomato sauce in the meat mixture; reserve the rest for the tops of the meatloaf muffins.
  • Press the meat into the muffin cups.
  • Top with a dollop of tomato sauce on each one.
  • Place in pre-heated oven and bake for 30 - 35 minutes.

Notes

Instead of the tomato sauce, substitute with around 1/4 cup of ketchup in the meat mixture and at least another 1/4 cup for the top. My personal choice to use the ketchup vs. tomato sauce as I prefer the taste of ketchup and the extra sweetness it provides. 
To freeze, follow the recipe, as specified, and let the mini-meatloaves cool completely; add to a freezer bag, or airtight container, and freeze for up to 6 months.
To thaw, place in the refrigerator overnight; either re-heat in the microwave, at about a minute per muffin, or all at once in the oven for about 20 minutes; use a thermometer to make sure the muffins are fully warm in the center.
This meatloaf muffin recipe is the perfect recipe for doubling; make a double batch to freeze for later.