Horseradish BBQ Topped Mini Meat Loaves
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.Advertisement
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.
3 1/2 lean protein, 1 fat, 1 vegetable, 1/2 starch