Meat Loaf "Muffins"

These are based off a recipe from Cooking Light. I liked the recipe because it was easy to halve (so I only had two extra servings instead of leftovers for the whole week) and it was faster to cook than a full regular meat loaf.

Ingredients
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 pounds ground beef, extra lean (raw)
1 cup finely crushed fat-free saltine crackers (about 20)
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray

Preparation
Preheat oven to 350°.
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 onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

Servings: 6 (2 "muffins" per serving)

Nutritional Information
Calories:276 (28% from fat)
Fat:8.6g (sat 3g,mono 4g,poly 0.8g)
Protein:28.7g
Carbohydrate:21.7g
Fiber:1.8g
Cholesterol:131mg
Iron:3.9mg
Sodium:759mg
Calcium:48mg
David Bonom, Cooking Light, MARCH 2006