Meatloaf with 80/20 beef and oatmeal
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Meatloaf with 80/20 beef and oatmeal calories by ingredient
Introduction
Makes 6 meatloaf "muffins" when made in large muffin tins. Makes 6 meatloaf "muffins" when made in large muffin tins.Number of Servings: 6
Ingredients
-
1 pound ground beef
1 cup each, finely chopped carrots, celery and onion
2 Tlbs olive oil (to saute carrots, celery & onion)
1/2 cup quick oats
1/2 cup ketchup or chili sauce
1 can tomato soup
2 eggs
Garlic powder (or fresh garlic) to taste
Salt/pepper to taste
Directions
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"