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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 213.1
  • Total Fat: 14.8 g
  • Cholesterol: 43.9 mg
  • Sodium: 237.1 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 9.3 g

View full nutritional breakdown of Meatloaf calories by ingredient
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Meatloaf

Submitted by: LAKEFAIRY

Introduction

A relatively healthy meatloaf with lots of flavor and vegetables. A relatively healthy meatloaf with lots of flavor and vegetables.
Number of Servings: 20

Ingredients

    36 oz ground beef
    1/4 onion
    1 red bell pepper
    1 cup corn
    2 medium carrots
    3 cloves of garlic
    1/2 tsp black pepper
    1/2 tsp cayenne pepper
    1/2 tsp chili powder
    1 tsp thyme
    4 tbsp A1 steak sauce
    2 tbsp mayonnaise
    1 cup panko or other breadcrumbs

    Glaze
    1/2 cup A1 steak sauce
    1/4 cup honey
    1/2 tsp cumin
    1 tsp worcestershire sauce

Directions

Preheat the oven to 325 degrees. Grate, chop or process your vegetables to your liking. Mix the spices together and put the beef in a bow and sprinkle the spices over the top. Add your vegetables to the bowl followed by the rest of the ingredients. (excluding the ingredients for the glaze)

Mix all the ingredients (excluding the ingredients for the glaze) well until they are well combined. Portion out the meatloaf into a muffin tin using the muffin "cup" as a guideline for the amount. The meat should fill the cup, but not overflow it. Turn out your "meat muffins" onto a cooking sheet lines with aluminum foil upside down so that the wider part of the "Muffin" is on the foil. Use this portioning technique to portion out all of your meatloaf mixture until you have about 20 mini meat muffins all upside down on a cookie sheet (or two)

mix together all four glaze ingredients with a fork, and use a pastry brush to brush the glaze on the meat muffins. Put the cookie sheets in the oven and bake about 15 min. Take the meat muffins out, drain off the excess liquid and hit them with another brush of glaze. Put them back in the oven for another ten to fifteen minutes. They are done when the internal temperature reaches 155 degrees. Depending on your oven and the density of your meatloaf mixture, your time may vary a little.

***Side Note: The reason I make them in tiny muffin sizes is because I like to properly portion them out, and this is a very convenient way to do it. Also, by taking them out of the muffin pan and allowing them to bake as little meat towers, it allows the excess fat to drain off AND gives each little tower a nice amount of crust.***


Serving Size: Makes 20 muffin sized mini meatloafs or one large meatloaf






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