Meatloaf Mini-Muffins

These yummy mini-meatloaves have all the flavor of their full-sized counterpart—in a fun shape that’s just right for little eaters.

1 cup finely chopped cauliflower
1 cup finely chopped broccolini (baby broccoli)
1/3 cup frozen diced onion
1 teaspoon canola oil
1/2 pound ground sirloin
1/2 cup garlic and herb breadcrumbs
1/2 cup tomato sauce
1 egg, beaten
1/4 cup ketchup

1. Preheat oven to 375 degrees. Spray a mini muffin tin with cooking spray.
2. Place the cauliflower, broccolini, onion, and canola oil in a microwave-safe bowl. Cover and microwave for 5 minutes, until soft.
3. In another bowl, mix the sirloin with the breadcrumbs, tomato sauce, and egg. Add the cooked veggies and stir well.
4. Put 1 tablespoon meat mixture into each of mini-muffin cup. Top each with about 1⁄2 teaspoon ketchup. Bake for 10 to 15 minutes until done throughout and temperature is 160°F. Leftovers can be frozen or refrigerated.

Makes 24