Italian Meatloaf Muffins

• 1 tablespoon olive oil
• 1 red pepper, seeded and minced
• 1 small onion, minced
• 3 cloves garlic, minced
• 1 pound ground beef
• 2 eggs
• 1 cup quick-cooking oats
• 1/2 cup Parmesan cheese
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup spaghetti sauce
• Cooking spray

Preheat the oven to 350. Heat the olive oil in a skillet over medium heat and add the red pepper, onion and garlic. Saute until just softened, remove to a plate and cool. When the pepper-onion mixture is cool, combine all of the remaining ingredients together except for the spaghetti sauce.

Divide the meat mixture evenly among a 12-muffin tin that has been coated with cooking spray. Spread the marinara sauce evenly over each meatloaf muffin. Bake for 22 to 30 minutes, or until meat is no longer pink. Remove from the oven and let rest for 5 minutes before serving.