Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1½ cups finely chopped fresh mushrooms
1 medium onion, chopped ( ½ cup)
1 stalk celery, finely chopped ( ½ cup)
½ cup fat-free milk
⅓ cup refrigerated or frozen egg product, thawed, or 2 egg whites, lightly beaten
¾ cup quick-cooking rolled oats
¼ teaspoon salt
¼ teaspoon black pepper
1½ pounds 90% lean or leaner ground beef
⅓ cup low-calorie barbecue sauce
1 tablespoon prepared horseradish
Preheat oven to 350°F. Coat a large nonstick skillet with cooking spray. Heat over medium heat. Add mushrooms, onion, and celery. Cook for 5 minutes, stirring occasionally. Remove from heat.
In a large bowl combine milk and egg. Stir in mushroom mixture, oats, salt, and pepper. Add beef and gently mix until well combined. Divide mixture evenly among twelve 2½-inch muffin cups and pat mixture lightly into the cups.
Bake about 20 minutes or until centers of meat loaves register 145°F to 150°F on an instant-read thermometer. Meanwhile, in a small bowl combine barbecue sauce and horseradish. Spoon sauce mixture evenly over meat loaves. Bake for 5 to 10 minutes more or until centers register 160°F on an instant-read thermometer.
Cool meat loaves in pan on a wire rack for 5 minutes. Carefully remove meat loaves from muffin cups and place two loaves on each serving plate.
People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.