Mini Meatloaf Muffins Recipe
A fun way to make meatloaf - in muffin tins!
Servings: 8
Ingredients
- 2 pounds extra lean ground beef (7% fat or less)
- 3/4 cup quick cooking oats
- 4 egg whites
- 3/4 cup diced tomatoes with juice
- 1/3 cup ketchup
- 1 ounce envelope of dry Lipton Onion Soup mix
- 1/2 cup chopped green pepper (optional)
- Extra ketchup for brushing on top (optional)
Instructions
- Preheat oven to 350F degrees.
- In a large bowl, mix all ingredients, except the extra ketchup, and mix well.
- Divide the mixture into 8 even portions and form these into balls. Lightly press the balls into 8 cups of a standard 12-cup muffin tin.
- Brush the tops of the "muffins" with ketchup, if desired.
- Bake uncovered for 25 to 30 minutes or until the tops have browned and the meat loaves have cooked through.
- Remove from the oven and serve.
Notes
Serving size: 1 meatloaf muffin
WW Points: 1
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 6 PointsPlus (Old plan) These mini meatloaf muffins can be cooked, cooled and then wrapped in foil and placed in the freezer for a future quick and easy dinner.
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 6 PointsPlus (Old plan) These mini meatloaf muffins can be cooked, cooled and then wrapped in foil and placed in the freezer for a future quick and easy dinner.
Nutrition
Serving: 1meatloaf muffin | Calories: 255kcal | Carbohydrates: 12g | Protein: 33.4g | Fat: 8.1g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 518mg | Potassium: 526mg | Fiber: 1.4g | Sugar: 3g | Vitamin A: 173IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 4mg