Horseradish BBQ Topped Mini Meat Loaves

Horseradish BBQ Topped Mini Meat Loaves

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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 information

  • Serving size: 2 mini meat loaves
  • Per serving: 274 calories; 12 g fat(5 g sat); 2 g fiber; 13 g carbohydrates; 27 g protein; 25 mcg folate; 74 mg cholesterol; 4 g sugars; 103 IU vitamin A; 3 mg vitamin C; 62 mg calcium; 3 mg iron; 374 mg sodium; 588 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 3½ lean protein, 1 fat, 1 vegetable, ½ starch

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