Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (approximately ½ cup) (75g)
  • 1 carrot, finely diced (approximately ½ cup) (75g)
  • 1 celery stalk, finely diced (approximately ½ cup) (75g)
  • 2 cloves garlic, minced
  • 1 pound ground beef (or ground turkey/lamb) (450g)
  • ½ cup breadcrumbs (plain or seasoned) (50g)
  • ¼ cup milk (any kind) (60 ml)
  • 1 large egg, lightly beaten
  • 2 tablespoons Worcestershire sauce (30 ml)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
  2. In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, thyme, rosemary, salt, and pepper.
  3. Add the cooled sautéed vegetables to the meat mixture. Mix gently until everything is evenly combined. Avoid overmixing.
  4. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin (or use muffin liners). Spoon the meat mixture into each muffin cup, filling them almost to the top.
  5. Bake for 25-30 minutes, or until the muffins are cooked through and the internal temperature reaches 165°F (74°C). The tops should be nicely browned.
  6. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool slightly more. Garnish with fresh parsley, if desired.