Meatloaf Cups from Tammy at Skinny Mom's Kitchen ::
Tammy, the author of Skinny Mom’s Kitchen, is dedicated to helping busy moms eat healthier and lose weight by teaching them how to combine calorie awareness with menu planning, freezer cooking, and other make ahead cooking strategies. She loves showing others how easy, and affordable, it is to serve their family healthy nutritious meals everyday.
When I was younger I use to hate when my mom home made meatloaf. I don’t know why I guess, as a kid, meatloaf is just one of those recipes you are suppose to hate - kind of like brussel sprouts.
Today, I love making meatloaf. For one it is very freezer friendly and second there are numerous healthy meatloaf recipes to choose from.
As I was searching for recipe ideas one day I came across many that called for preparing meatloaf using a cupcake pan. How clever! I don’t always have an hour to spare waiting for a full meatloaf to cook so in my opinion this is a genius idea. By cooking meatloaf this way the cooking time is literally cut in half. Also, it helps to keep portions under control which is always a bonus in my book.
Preparing meatloaf into little versions of themselves is very kid friendly. These miniatures are not nearly as threatening as a slab of loaf across their plate. My girls thought they were adorable and gobbled them right up.
If you like to freezer cook then you will be happy to know that these also freeze perfectly so go ahead and double or triple the batch to have some ready in the freezer. To freeze cook fully then let them cool slightly. Wrap in foil and freeze. When ready to eat take out of freezer and cook in a 350 degree oven for about 15-20 minutes or until heated through.
This recipe was adapted from The Best of Cooking Lights Everyday Favorites: 500 of Our All-Time Greatest Recipes.
Meat Loaf Cup Recipe
Servings: 6
Serving size: 1 meatloaf cup
Nutritional Information:
Calories: 167 * Carbs: 11 * Fat: 6 * Protein: 16 * Fiber: 1 * Points +: 4 * Old Points: 4
Ingredients
½ cup ketchup
1 tablespoon yellow mustard ( I used horseradish mustard for an extra kick)
1 pound ground beef
1 teaspoon Worcestershire sauce
1 tablespoon dried onion flakes
¼ teaspoon salt
½ teaspoon fresh ground black pepper
½ teaspoon dried oregano
1 egg, lightly beaten
¼ cup whole grain breadcrumbs
Preheat oven to 350 degrees.
Step 1. In a small bowl, mix together ketchup and mustard. Reserve and set aside about 2 tablespoons of the mixture.
Step 2. Combine remaining ketchup mixture and the rest of the ingredients in a medium to large bowl.
Step 3. Divide the beef mixture into 6 equal portions. Shape them in a muffin shape and place in a muffin pan coated with cooking spray.
Step 4. Divide the extra 2 tablespoon of the ketchup mustard mixture among the 6 meatloaf cups.
Step 5. Bake at 350 for 25 minutes or until done.
****KATIE'S NOTES :: I tried these this week and they were DELICIOUS! One recommendation I have is to put a cookie sheet under the muffin pan while it cooks, because I had some grease spilling over.
