Madeover Mini Meatloaves
Prep Time
Serves
Cooking Mode
2 tbsp Compliments Balance Zesty Italian Dressing
1 cup finely chopped portabella mushrooms
½ cup each shredded carrot and finely chopped onion
2 cloves garlic, minced
1 cup tomato & herbs pasta sauce, divided
⅓ cup Quick Oats
2 egg whites, beaten
½ tsp each salt and pepper
1 lb extra lean ground beef
2 tbsp Compliments Balance Zesty Italian Dressing
1 cup finely chopped portabella mushrooms
½ cup each shredded carrot and finely chopped onion
2 cloves garlic, minced
1 cup tomato & herbs pasta sauce, divided
⅓ cup Quick Oats
2 egg whites, beaten
½ tsp each salt and pepper
1 lb extra lean ground beef
Directions
1Preheat the oven to 375°F (190°C). Heat the salad dressing in a non-stick skillet set over medium heat. Sauté the mushrooms, carrot, onion and garlic for 5 to 7 min. or until softened. Cool slightly; transfer to a large bowl and stir in 1/2 cup (125 mL) of the pasta sauce, oats, egg whites, salt and pepper. Add the beef and mix gently to combine.
2Lightly spray 8 cups of a muffin pan with cooking spray. Divide the mixture between the cups, pressing gently to compact the meat. Spoon an equal amount of the remaining pasta sauce over the meatloaves. Bake for 30 min. or until a thermometer inserted into the thickest portion of the meat registers 160°F (71°C). Cool for 5 min. before serving.
Disclaimer
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Personal Note
Personal Note
