Keep portions in check by using a muffin tin to make these mini-meatloaves!  

Pair with a salad and roasted fingerling potatoes with rosemary and you’ve got yourself, and your family, a healthy and delicious meal! 

Muffin Tin Meatloaf 

Ingredients 

1 teaspoon olive oil 

1 ½ cups mushrooms, finely chopped 

1 medium onion, chopped 

1 stalk celery, chopped 

½ cup milk 

1 egg 

¾ cup quick cooking oats 

½ teaspoon salt 

½ teaspoon pepper 

1 tablespoon Worcestershire sauce 

1 ½ pounds lean ground beef (90% or greater) 

For the glaze on top 

In a small bowl mix together: 

1/4 cup ketchup 

1 tablespoon brown sugar 

Directions 

1. Pre-heat oven to 350 degrees. Spray a 12- cup muffin pan with non-stick spray. 

1. In a large skillet, heat olive oil and sauté mushrooms, onions and celery for 5 minutes, remove from heat. 

1. In a large bowl, combine milk and egg. Add mushroom mixture, oats, salt, pepper, and Worcestershire sauce, stir to combine. 

1. Add beef and mix gently to combine. 

1. Divide mixture evenly among the 12 muffin cups. 

1. Bake for approximately 20 minutes. 

1. Remove pan, brush glaze evenly on each loaf and bake for an additional 5-10 minutes. 

1. Temperature at center of a loaf should reach 160 degrees. 

Serves 6; 2 “loaves” each. 

Nutrition per recipe serving: 307 Calories, 9.8g Fat, 15g Carbohydrate, 1.7g Fiber, 38g Protein, 432mg Sodium, 66mcg Vitamin D, 23mg Iron, 648mg Potassium, 44mg Calcium.   

Lisa B. Smith, RDN is a Registered Dietitian Nutritionist with the Southern Ute Shining Mountain Health and Wellness.