Meatloaf Muffins with Tomato Gravy

Topping

• 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!