Preheat oven to 350 F. Spray 12 muffin cups with non-fat cooking spray.
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, carrot, oregano, and garlic, and sauté 2 minutes. Remove from heat and let onion mixture cool.
In a large bowl, combine onion mixture, ground beef, 1/2 cup tomato soup, bread crumbs, Worcestershire sauce, pepper, and eggs.
Spoon meat mixture into prepared muffin cups. Top each with 2 teaspoons condensed tomato soup. Bake at 350 F for 25 minutes or until a meat thermometer registers 160 degrees. Remove from oven and let stand 5 minutes.
Originally Submitted
11/17/2008
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