Meatloaf Muffins

Ingredients

• 1 teaspoon olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 3 bell peppers (I used one orange, yellow & red), chopped
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 2 garlic cloves, minced
• 1 cup ketchup, divided
• 1/2 teaspoon sriracha
• 1 pound ground beef, extra lean
• 1/2 pound sweet Italian sausage, cut out of its casing (I used 2 sausages)
• 1 cup panko breadcrumbs
• 2 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• Cooking spray

Instructions

1. Preheat your oven to 350 degrees. Prepare your onion, carrot, garlic, and peppers. Heat a saute pan over medium heat. Add the onion, carrot, basil, parsley, garlic and peppers.
2. Cook for 2 minutes. Remove from heat and allow to cool. Add the sausage, cut out of the casing, beef, ½ ketchup, sriracha, panko, mustard, Worcestershire sauce, ground pepper, eggs, and the cooled onion mixture in a large bowl.
3. Coat a muffin tin with cooking spray. Add the mixture to the muffin tins. (I used large muffin tins so there were only 6. This recipe also works with the standard size 12. For the large, 1 muffin is a serving. For the standard, 2 muffins are a serving.)
4. Top each with two teaspoons ketchup.
5. Bake for 25 minutes or until a thermometer registers 160 degrees. (The larger muffins ended up taking about 35 minutes total).