Meatloaf

1 tsp. olive oil	1 finely chopped onion
1/2 C. finely chopped carrot	1 tsp oregano
2 garlic cloves, minced	1/2 C. ketchup
1 1/2 lb. pkg. meatloaf mix(raw)	1 C. bread crumbs
2 Tbs. yellow mustard (5 seconds)	1 tsp. Worcestershire
freshly ground black pepper	2 large eggs

Cooking spray

Preheat oven to 350°. Spray muffin tin with cooking spray.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool. Combine the remaining ingredients except in a large bowl. Use an ice cream scoop to spoon the meat mixture into 12 muffin cups. It should almost fit perfectly. Bake at 350° for 25 minutes or until a thermometer registers 160°. Use them as the base for meatloaf cupcakes, or be happy they are cooked and throw them in the fridge for dinner later this week. Personally I found this recipe a little on the sweet side.