1 lb / 0.5 kg lean ground pork
1 cup / 250 mL instant oatmeal
¼ cup / 50 mL finely chopped yellow onion
2 Tbsp / 30 mL finely chopped green bell pepper
½ tsp / 2 mL dry mustard
1 tsp / 5 mL salt
Pinch ground cloves
2 egg whites, slightly beaten
¾ cup / 175 mL grated apple
¼ cup / 50 mL tomato ketchup
- Preheat oven to 375°F.
- In large bowl, gently combine all ingredients; do not overmix.
- Lightly grease 12-cup muffin pan. Scoop mixture evenly into prepared muffin cups.
- Bake 30-35 minutes or until instant-read meat thermometer registers 160°F and tops are nicely browned.
Tip: To enhance the flavour, mix ingredients ahead of time and refrigerate 8-12 hours. Bring to room temperature before baking. Line muffin cups with nonstick parchment baking cups for easier cleanup.