Low Carb Mozarella Stuffed Meatloaf Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
16 oz Ground beef 1.5 cup Zuccini Squash 8 oz Spinach - Dole Baby Spinach 1 large Egg, fresh, whole, raw 2 tsp Onion powder 2 tsp Garlic powder 1 tsp Pepper, black .25 cup Parmesan Cheese, grated 1.5 cup Del Monte Petite Cut Diced Tomatoes 1 tsp Splenda No Calorie Sweetener .50 tbsp Argo Cornstarch 1 tsp or 1 packet Yellow Mustard 3 oz Frigo Light String Cheese
Preheat oven to 400. Spray muffin pan with cooking oil. Grate or mash zucchini. Remove .5 cup tomato with juice and set aside. Cut mozzarella into fourths. Mix meat, zucchini, spinach, egg, garlic, onion, parmesan, pepper, and drained tomatoes in a large bowl. Place even amounts into muffin pan and use thumb to make a hole to put cheese in, cover with meat mixture. In a small saucepan heat remaining tomatoes over medium heat. Add mustard, splenda, salt and cornstarch cook until thick. Spoon over muffins then cook for 30-35 minutes. Enjoy!
Serving Size: 12 muffins
Serving Size: 12 muffins
Nutritional Info Amount Per Serving
- Calories: 163.1
- Total Fat: 11.7 g
- Cholesterol: 51.8 mg
- Sodium: 203.9 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 1.2 g
- Protein: 10.5 g
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