These mini meat loaves are cooked in a muffin tin. A barbeque-horseradish glaze is baked on at the end, adding a sweet and zesty flavoring to the loaves. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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 2 1/2-inch muffin cups and pat mixture lightly into the cups.

  • Bake about 20 minutes or until centers of meat loaves register 145 degrees F to 150 degrees 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 degrees 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.

Serve with Chopped Romaine Salad.

Nutrition Facts

274 calories; 12.2 g total fat; 4.8 g saturated fat; 74 mg cholesterol; 374 mg sodium. 588 mg potassium; 13.4 g carbohydrates; 1.7 g fiber; 4 g sugar; 27.1 g protein; 103 IU vitamin a iu; 3 mg vitamin c; 25 mcg folate; 62 mg calcium; 3 mg iron; 59 mg magnesium;