Meatloaf with 80/20 beef and oatmeal
- Number of Servings: 6
Ingredients
1 pound ground beef1 cup each, finely chopped carrots, celery and onion2 Tlbs olive oil (to saute carrots, celery & onion)1/2 cup quick oats1/2 cup ketchup or chili sauce1 can tomato soup2 eggsGarlic powder (or fresh garlic) to tasteSalt/pepper to taste
Saute carrots, celery, onions & salt/pepper in olive oil until soft, let cool a bit.
In a large bowl combine meat, oats, eggs, salt/pepper, chili sauce/ketchup and 1/3 can soup; add cooled veggies. Mix by hand until combined. Fill muffin tins just to the top but don't over fill. Spread remaining tomato soup over meatloaf muffins.
Bake about 20-25 min at 350 degrees. Makes 6 meatloafs in large "Texas style" muffin tin.
Serving Size: makes 6 large meatloaf "muffins"
In a large bowl combine meat, oats, eggs, salt/pepper, chili sauce/ketchup and 1/3 can soup; add cooled veggies. Mix by hand until combined. Fill muffin tins just to the top but don't over fill. Spread remaining tomato soup over meatloaf muffins.
Bake about 20-25 min at 350 degrees. Makes 6 meatloafs in large "Texas style" muffin tin.
Serving Size: makes 6 large meatloaf "muffins"
Nutritional Info Amount Per Serving
- Calories: 352.5
- Total Fat: 16.8 g
- Cholesterol: 113.3 mg
- Sodium: 625.9 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 2.9 g
- Protein: 19.9 g
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