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Meatloaf Muffins with Tomato Gravy





  • 1/3 cup ketchup
  • 1/3 cup prepared yellow mustard
  • 1/3 cup brown sugar
  • Meatloaf
  • ¾ cup skim/fat free milk
  • 2 eggs, beaten
  • ¾ cup plain bread crumbs
  • 2 pounds lean ground beef
  • ½ cup chopped onion
  • ½ cup diced & seeded fresh tomato
  • 1 Tbsp worchestershire sauce
  • 1 Tbsp minced garlic
  • 1 tsp salt
  • 1 tsp black pepper

Tomato Gravy

  • 1 cup diced onions
  • 1 Tbsp olive oil
  • 1-14.5 oz can diced tomatoes
  • 1 cup low sodium beef broth
  • ¼ cup ketchup
  • 2 Tbsp prepared yellow mustard
  • 2 Tbsp brown sugar


Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil. For topping, combine all ingredients and set aside. To make meatloaf, Mix together all ingredients with your hands until well blended. Using a ½ cup measure, portion mixture into a 12 cup muffin tin. Brush top of each meatloaf muffin with topping. Place muffin tin on prepared baking sheet and bake muffins until cooked through…25-30 minutes. As muffins cook, make tomato gravy. Saute 1 cup onions in olive oil over high heat until softened (about 3 minutes). Add canned tomatoes, and remaining tomato gravy ingredients. Bring to a boil, reduce heat to medium low and simmer 10-15 minutes. Serve muffins topped with tomato gravy. Excellent with mashed potatoes!

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