Preheat oven to 400°F.
Lightly spray a 12-cup muffin/cupcake tin with cooking spray and set aside.
In a small bowl, combine tomato sauce, light brown sugar and mustard; mix until combined and set aside.
In a large mixing bowl combine all remaining ingredients and add 1/4-cup of the tomato sauce mixture to the meat mixture; using a wooden spoon, mix until everything is well incorporated.
Divide meat mixture evenly and place into previously prepared cupcake pan.
Place pan on baking sheet.
Bake for 25 to 28 minutes or until internal temperature reaches 165°F.
Top each mini meatloaf with 2 tablespoons of the tomato sauce; bake for an additional 5 minutes or until sauce is set.
Remove from oven and let stand few minutes.
Plate and serve with remaining tomato sauce.
Calories: 78 kcal | Carbohydrates: 6 g | Protein: 10 g | Fat: 1 g | Saturated Fat: 0 g | Cholesterol: 34 mg | Sodium: 91 mg | Potassium: 141 mg | Fiber: 0 g | Sugar: 3 g | Vitamin A: 30 IU | Vitamin C: 0.7 mg | Calcium: 17 mg | Iron: 0.6 mg | Net Carbs: 6 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.