Meatloaf Muffins with Oats

Meatloaf in a muffin tin cooks in about half the time, and this recipe is a little different. I find it easier on the stomach than my mom's meatloaf, because I saute the onions and bell pepper. Seal leftovers in an airtight container and refrigerate or freeze. Freezes really well for quick supper later!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 163 Calories

Ingredients

• ½ teaspoon salt
• ¾ cup rolled oats
• ¼ teaspoon ground black pepper
• ¾ cup chopped onion
• 1 pound ground turkey
• 1 tablespoon Worcestershire sauce
• ½ teaspoon minced garlic
• ¼ cup chopped green bell pepper
• 1 egg, slightly beaten
• 1 teaspoon olive oil, or as needed
• ½ cup ketchup (Optional)
• ¼ cup finely chopped carrot
• ½ pound mild bulk pork sausage
• 1 tablespoon ketchup, or as needed (Optional)
• 3 slices bacon, or as needed (Optional)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin tin.

Step 2

Heat oil in a skillet over medium-high heat. Saute onion and bell pepper in the hot oil until softened, 5 to 7 minutes. Remove from heat and let cool slightly, about 10 minutes.

Step 3

Combine sauteed onion mixture, turkey, sausage, oats, 1/2 cup ketchup, carrot, egg, Worcestershire sauce, garlic, salt, and pepper in a large bowl. Mix lightly and thoroughly.

Step 4

Spoon mixture evenly into the prepared muffin tin using an ice cream scoop, filling each to the top, mounding if necessary. Top each with a drizzle of ketchup and about 1/5 slice of bacon.

Step 5

Bake in the preheated oven until muffins are browned on tops and no longer pink in the centers, about 30 minutes.