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
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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; 74 mg cholesterol; 374 mg sodium. 13.4 g carbohydrates; 27.1 g protein; Full Nutrition