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Nutrition Facts

  Servings Per Recipe: 12
  Serving Size: 1 serving

Amount Per Serving
  Calories 106.8
  Total Fat 3.1 g
      Saturated Fat 1.1 g
      Polyunsaturated Fat 0.2 g
      Monounsaturated Fat 0.1 g
  Cholesterol 21.7 mg
  Sodium 298.4 mg
  Potassium 133.1 mg
  Total Carbohydrate 10.4 g
      Dietary Fiber 1.7 g
      Sugars 4.5 g
  Protein 10.3 g
  Vitamin A 17.8 %
  Vitamin B-12 0.0 %
  Vitamin B-6 3.7 %
  Vitamin C 16.2 %
  Vitamin D 0.0 %
  Vitamin E 1.6 %
  Calcium 1.6 %
  Copper 3.2 %
  Folate 3.3 %
  Iron 3.4 %
  Magnesium 1.8 %
  Manganese 4.2 %
  Niacin 1.9 %
  Pantothenic Acid     1.2 %
  Phosphorus     2.4 %
  Riboflavin 5.4 %
  Selenium 3.7 %
  Thiamin 1.4 %
  Zinc 1.3 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Meatloaf Vegetable Muffins

View the full Meatloaf Vegetable Muffins Recipe & Instructions
Submitted by: ANEW50

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Meatloaf Vegetable Muffins

57 calories of Ground Beef 93% Lean, (1.33 oz)

15 calories of Catsup, (1 tbsp)

12 calories of Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry), (0.08 serving)

5 calories of Onions, raw, (0.08 cup, chopped)

5 calories of Mushrooms, canned, (0.08 cup)

4 calories of Del Monte Petite Cut Diced Tomatoes, (0.08 cup)

3 calories of Egg white, large, (0.17 serving)

2 calories of Carrots, raw, (0.04 cup, chopped)

2 calories of Green Peppers (bell peppers), (0.04 cup, chopped)

1 calories of Garlic, (0.25 clove)

1 calories of Celery, raw, (0.04 cup, diced)


Nutrition & Calorie Comments  

Made some modifications - used spinach for celery and added some celery salt, used ground venison instead of beef, whole egg vs. white, stewed tomatoes instead of regular tomatoes, and a TB honey to mellow venison. Added parsley, Mrs. Dash. No ketchup on top. Yummy!

Chunky salsa might be good, to
Submitted by:
MUNCHKINLAND

(1/20/13)
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Pretty good stuff! Drain sauteed ingredients prior to making muffins, add a little something bold like sage and salt and these mini-loaves/giant meatballs would be perfect for me! Submitted by:
DEL-AND-COMPANY

(11/1/12)
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Great start of a recipe. I'd make again, but it needs some spices (maybe salt, thyme, rosemary, sage...) to pick up the flavor. I cooked it for 40 minutes at 350 (until it reached 165 degrees). Submitted by:
-REGINA-

(11/1/12)
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I made this last night, and my husband liked it better then the full-fat version I used to make. I added the garlic with the rest of the veggies when I sauteed them, and I used a can of Rotel instead of the diced tomatoes. And I cooked them about 45 minutes. - 4/13/10



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Submitted by:
JOANIE8NAN

(7/4/12)
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I made this last night, and my husband liked it better then the full-fat version I used to make. I added the garlic with the rest of the veggies when I sauteed them, and I used a can of Rotel instead of the diced tomatoes. And I cooked them about 45 minutes. Submitted by:
MINDYS_TX

(4/13/10)
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The recipe leaves you to figure out what to do with the canned tomatoes and the garlic and how long to bake. The fat from the meatloaves has nowhere to go but to the bottom of your oven, so make sure you put a sheet pan under it. Good idea to put a lot of veggies in, but the mixture is too loose. Submitted by:
GENTLEARTS

(12/2/09)
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Sounds like a good meat recipe with not too many calories. Will try this. I know it would be moister because of the vegetables. Submitted by:
SWANKY3

(6/8/09)
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