1 pound lean ground beef
1 cup raw quick-cook oats
1 can prepared tomato paste (6-ounce can)
½ chopped onion
3 tbsp. grated carrot
1 large cremini mushroom, finely chopped
1 tsp. dried oregano
¼ tsp. dried minced garlic
salt & pepper to taste
ketchup for muffin tops (Heinz ketchup is milk-free and soy-free)
1. Preheat your oven to 350 degrees.
2. Get a medium to large mixing bowl and put the ground beef in the bowl.
3. Add the tomato paste, eggs, onion, carrot, mushrooms, oregano, and garlic into the bowl with the ground beef.
4. Measure out ½ cup raw quick-cook oats. Add them to the bowl with the meat.
5. Now the fun part – use your hands to blend all the ingredients together. After ingredients are blended well, add the rest of the oats. The mixture should stick together well. If it is not sticking together, add a few more raw oats, but go sparingly, as too many oats will make it too dry.
6. Spray canola cooking spray into the cups of a large muffin pan.
7. Portion out mixture into the cups of the muffin pan (makes approximately 9 large muffins, depending on how much you put in each cup).
8. Spread approx 1 tbsp. of ketchup on the top of each muffin. (I used Heinz ketchup, which is milk-free and soy-free.)
9. Place the muffin pan in the oven on the center rack and bake at 350 degrees for approximately 25 minutes, or until a meat thermometer stuck into the center of one of the muffins registers 160 degrees.
10. Remove pan from oven, let set for about 5 minutes and remove the meatloaf muffins from the pan.