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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
1 hr 5 mins


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; protein 27.1g 54% DV; carbohydrates 13.4g 4% DV; dietary fiber 1.7g 7% DV; sugars 4.4g; fat 12.2g 19% DV; saturated fat 4.8g 24% DV; cholesterol 74.1mg 25% DV; vitamin a iu 102.5IU 2% DV; vitamin c 2.8mg 5% DV; folate 24.6mcg 6% DV; calcium 62.4mg 6% DV; iron 3.5mg 19% DV; magnesium 59.5mg 21% DV; potassium 587.9mg 17% DV; sodium 373.7mg 15% DV.