Meatloaf Muffins

Hubby and the kids would eat nothing but meat and bread/rice if I let them.  But since neither our waistlines nor our pocketbooks can afford such a diet, I have to try to figure out ways to ration meat portions and fill in with wholesome fruits and veggies.  One way I do that is by making portion-sized meats.  Instead of a single large meatloaf, I make mini meatloaf muffins!

Meatloaf Muffins

1 lb. ground beef

1 cup milk

1 tablespoon Worcestershire sauce

1/2 teaspoon ground pepper

1/2 teaspoon garlic powder

1/4 teaspoon celery salt

1/4 teaspoon sea salt

1/4 teaspoon ground mustard (dry)

1/4 teaspoon ground sage

1 egg, beaten

1 1/2 - 2 cups bread crumbs, rolled oats, or pre-soaked barley

1 small onion, chopped (1/4 cup)

Preheat oven to 350 degrees F.

Mix all ingredients. Spread in ungreased muffin pan.

Bake 30 minutes or until mixture is no longer pink in center and juice is clear.

Cover with aluminum foil for 10 minutes after removing from oven.

Today I am serving mini meatloaf with onion rolls, steamed broccoli, and pineapple for dessert.  Mmmm!