Muffin Tin Meat Loaf

• 8 ounces fresh cremini mushrooms
• 1 lb ground chicken
• 1/4 small onion, finely diced
• 1/4 cup grated carrot
• 1 garlic clove, minced
• 1/2 teaspoon Worcestershire sauce
• 3/4 cup breadcrumbs
• 1 egg
• 1/2 teaspoon mixed Italian herbs
• 3 tablespoons mustard
• 3 tablespoons brown sugar
• 1/3 cup ketchup

1. Preheat oven to 350u0b0F/175u0b0C.
2. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large mixing bowl, combine mushrooms, chicken, onion, carrot, garlic, Worcestershire, breadcrumbs, egg and Italian herbs; mix until evenly combined.
4. Spray muffin tin with non-stick spray. Fill each tin cup to the top with meat mixture.
5. In a small bowl, mix together mustard, sugar and ketchup. Spread sauce evenly over top of each meatloaf. Tent tray lightly with foil. Bake for 20 minutes and then remove foil cover. Bake for an additional 10 minutes or until meat thermometer registers 165u0b0F/74u0b0C. Serve with a side of mashed potatoes and steamed green beans.

mushrooms, ground chicken, onion, carrot, garlic, worcestershire sauce, breadcrumbs, egg, mixed italian herbs, mustard, brown sugar, ketchup

Taken from www.food.com/recipe/muffin-tin-meat-loaf-534395 (may not work)