Savory Meatloaf Muffins
These savory meatloaf muffins are full of flavor and have a beautiful presentation. Enjoy one with a side of steamed spinach, kale, or a fresh green salad.
- Yield
- 6 servings
- Serving size
- 2 muffin meatloaves, 1/6 of recipe
- Rating
- 3.34 of 5 (137 ratings)
Food groups
- Dairy: 1/4 cups
- Grains: 1/2 ounces
- Protein Foods: 2 ounces
Ingredients
- 1 large egg
- 1/2 cup fat free milk
- 3/4 cup oats
- 1 pound lean ground beef
- 3 tablespoons onion, chopped
- 1/2 teaspoon salt
- 1/2 cup grated cheese (any variety)
Directions
- Wash hands with soap and water.
- Preheat oven to 350 degrees F. Combine all ingredients and mix well.
- Spoon mixture and divide evenly into 12 greased muffin cups.
- Bake for 1 hour, or until temperature in center of meatloaf is 160 °F. Cool slightly before removing from muffin cups.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 203.66 |
| Total Fat | 10.28 g |
| Saturated Fat | 4.38 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 88.09 mg |
| Carbohydrates | 8.55 g |
| Dietary Fiber | 1.1 g |
| Total Sugars | 1.39 g |
| Added Sugars included | 0 g |
| Protein | 18.45 g |
| Calcium | 112 mg |
| Potassium | 285 mg |
| Sodium | 317.33 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 32 mg |
| Phosphorus | 235 mg |
| Selenium | 19 mg |
| Zinc | 4 mg |
| Vitamin A | 59 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 1.8 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 1 mcg |
| Folate | 16 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 3 mg |
| Choline | 80 mg |
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Source
Recipe by: Kids a Cookin’ — Kansas Family Nutrition Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/savory-meatloaf-muffins. Federal works are public domain in the United States.