Muffin meatloaf with tangy sauce

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 277.1

Total Fat: 12.5 g
Cholesterol: 213.9 mg
Sodium: 573.7 mg
Total Carbs: 18.6 g
Dietary Fiber: 1.8 g
Protein: 23.1 g

View full nutritional breakdown of Muffin meatloaf with tangy sauce calories by ingredient

Introduction

I freeze these and mashed sweetpotatos and then add a tossed green salad. Makes a fast weekday meal with good portion control. If you use just egg white you can lose 5 g of fat. But I find it moister with the whole egg. Too freeze sweetpotato make mashed and add some lemon juice to retain light color and then freeze in 1/2 cup servings. I freeze these and mashed sweetpotatos and then add a tossed green salad. Makes a fast weekday meal with good portion control. If you use just egg white you can lose 5 g of fat. But I find it moister with the whole egg. Too freeze sweetpotato make mashed and add some lemon juice to retain light color and then freeze in 1/2 cup servings.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 6

Ingredients

1 lb ground sirloin 10% fat

1 cup finely chopped onion

1 cup dry oatmeal

1 egg

2 tsp black pepper

2 tsp garlic

Topping

1 cup catsup

4TBS yellow mustard

brown sugar sweet & Low (enough to sweeten and make sauce tangy)

Directions

Pre- heat oven to 350

beat egg in large bowl. add oatmeal, onions, pepper and garlic. Stir. Add ground sirloin and mix with hands. Fill muffin cups 3/4 full.

Topping:

in small bowl mix catsup mustard and brown sugar sweet&Low to desired taste. (tangy)

spread muffin meatloafs with sauce and then bake for 30 -35 min.

Number of Servings: 6

Recipe submitted by SparkPeople user 4THEBEE.