1 can (8 ounces) Hunt’s Tomato Sauce (this is actually my husband's favorite brand!)
3 tablespoons firmly packed brown sugar
1 tablespoon spicy brown mustard
1 pound ground chuck beef (80 percent lean)*
1 can (14.5 ounces) petite diced tomatoes (like Hunt's), drained
⅓ cup finely chopped yellow onion
¾ cup dairy-free Italian-style bread crumbs (gluten-free, if needed)
1 egg, beaten
⅛ teaspoon salt
⅛ teaspoon ground black pepper
Instructions
Preheat your oven to 400ºF and lightly spray 6 muffin cups with cooking spray.
In a small bowl, whisk together the tomato sauce, brown sugar and mustard.
Place the beef, diced tomatoes, onion, bread crumbs, egg, salt, and pepper in a large bowl and stir with a fork just until all ingredients are well distributed. Add ¼ cup of reserved sauce mixture and briefly stir incorporate. Divide the meat mixture between the prepared muffin cups.
Place the muffin pan on a baking sheet and bake for 25 minutes or until no longer pink in the centers (165ºF).
Top each mini meatloaf with 2 tablespoons of sauce and bake 5 minutes more or until the sauce is set.
Serve with the remaining sauce.
Notes
*If you opt to use ground turkey, I recommend adding ½ tablespoon Worcestershire sauce.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/quick-easy-mini-meatloaves