A quick, portioned dinner perfect for meal prepping. We have this almost every week, and the leftovers are great for my husband to take to work the next day. The serving size is 1 muffin, but we usually eat 2.
Ingredients
- cooking spray:
- extra-lean ground beef: 1 pound
- petite-cut tomatoes: 1 cup (diced)
- seasoned bread crumbs: 1 cup
- egg substitute: 0.25 cup
- ketchup: 4 Tbsp (divided)
- minced onion: 2 Tbsp (dried)
- Worcestershire sauce: 1 Tbsp
- salt: 1 tsp
- ground black pepper: 0.75 tsp
- packed brown sugar: 2 Tbsp
- apple cider vinegar: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray.
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Combine beef, tomatoes, bread crumbs, egg substitute, 3 tablespoons ketchup, dried onion, Worcestershire sauce, salt, and pepper in a bowl. Fill muffin cups with the beef mixture.
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Mix remaining 1 tablespoon ketchup with brown sugar and vinegar in a small bowl to create a glaze. Brush or spoon glaze over the muffins.
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Bake in the preheated oven until muffins are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
