97 Ground Beef Meatloaf Muffins Nutrition

Jump to Recipe

This Skinny Meatloaf Muffin recipe never disappoints! It's a recipe that's like shooting fish in a barrel and foolproof.  A classic meatloaf recipe made into individual portion sizes! It just doesn't get whatever easier than this!

THIS POST IS SPONSORED BY LAURAS LEAN , ALL OPINIONS ARE 100% MY OWN.

 I've teamed up with Carusele to participate in the LaurasLean campaign, to brand this SkinnyMeatloaf Muffins using Laura's 96% Lean Ground Beef.

What makes Laura'south Lean Beefiness different than other brands of beef?

 Unlike most other "natural" beefiness, Laura's Lean product is a "Never Ever" offering, meaning their poly peptide is sourced from suppliers that raise their cattle without ever using added hormones or antibiotics and are always vegetarian fed.

 Laura'south 96% Lean Beef is certified through the American Heart Association centre bank check programme and meets USDA standards for "Extra Lean?"  That ways each 4 oz. serving of Laura's Lean contains less than 10 grams of fat, iv.5 grams or less of saturated fat, and less than 95 mg of cholesterol per 100 grams serving.

Where tin can I find Laura'southward Lean ground beef, patties or plant-based burgers?

Detect Laura's Lean ground beefiness or plant-based products near you using the Store Locator HERE.

What ingredients do I need to make these Skinny Meatloaf Muffins?

• 96% lean ground beefiness -I use 96% Laura's Lean ground beefiness.
• Garlic-minced
• Spices- stale thyme, stale oregano, blackness pepper, salt, stale onion flakes or pulverisation
• Bread crumbs- I like to use Italian style bread crumbs for additional season
• No sugar added ketchup- for inside the meatloaf and for topping
• Worcestershire sauce- for added flavor
• Egg

How practice I make these Skinny Meatloaf Muffins?

Preheat oven to 350 degrees.

Spray a regular 12-cup muffin tin can with non stick cooking spray. Set aside.

In a large mixing bowl combine staff of life crumbs, minced garlic, & seasonings. Mix well.

Stir in beaten egg, Worcestershire sauce, ketchup, and meat. Mix everything together until well combined.

Divide the mixture into 12 balls. Press each ball firmly into a well of the muffin pan and flatten the tops.

Bake xx-25 minutes until the meatloaf muffins are cooked all the through and the tops are lightly golden.

Remove from oven.

Superlative each meatloaf muffin with a teaspoon of "no sugar added" ketchup and return to the oven and broil for another 5 minutes.

Garnish with parsley, if desired.

Ingredients:

• 1.5 lbs 96% lean ground beef ( I use 96% Laura's Lean ground beefiness)
• 1 Tbsp minced garlic or 3 cloves
• 1/2 tsp dried thyme
• 1/ii tsp dried oregano
• 1/ii tsp blackness pepper
• 3/4 teaspoon common salt
• 1/2 tsp dried onion flakes or pulverization
• i/2 cup Italian style bread crumbs
• 1/2 cup no sugar added ketchup + 1/4 cup for topping
• 1 tsp Worcestershire sauce
• i big egg or 2 egg whites

Directions:

1. Preheat oven to 350 degrees.
2. Spray a regular size 12-loving cup muffin can with non stick cooking spray. Set bated.
3. In a large mixing bowl combine bread crumbs, minced garlic, & seasonings. Mix well.
4. Stir in egg or egg whites, Worcestershire sauce, ketchup, and meat. Mix everything together until well combined.
5. Divide the mixture into 12 balls. Press each ball firmly into a well of the prepared muffin pan and flatten the tops.
6. Bake 20-25 minutes until the meatloaf muffins are cooked all the through and the tops are lightly aureate. Remove from oven.
7. Top each meatloaf muffin with a teaspoon of "no carbohydrate added" ketchup and render to the oven and bake for another 5 minutes.
8. Remove from oven. Garnish with parsley, if desired.

Makes 12 meatloaf muffin servings

2-3 PersonalPoints™ for one muffin or 5 PersonalPoints* for ii muffins

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan?

Click the link below to go to the recipe builder. Y'all'll starting time demand to sign into your WW account and so the recipe builder will upload. Be certain to edit the recipe with any ingredients that you lot apply that are different. The recipe builder is the most authentic way to create, obtain, and runway the Personal Points on your individualized plan.

*The recipe architect link merely works for WW members located in the The states. If you are located exterior of the United States, yous'll demand to access the WW app manually to create the recipe in the recipe builder.

Notes:

• The inside of the meatloaf muffins should be cooked well until it reaches the temperature of at least 160 degrees.
•  Store leftovers in the refrigerator for up to 7 days or in the freezer for up to 3 months in a ziplock freezer pocketbook or an closed container
• To defrost: place frozen muffins in refrigerator overnight. Place the muffins into a muffin tin can. Cover with foil and reheat at 350 degrees for 15-20 minute or until cooked all the style through.

Prep Fourth dimension 5 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

• i.five lbs 96% lean ground beefiness ( I use 96% Laura'southward Lean ground beefiness)
• ane Tbsp minced garlic or 3 cloves
• i/two tsp dried thyme
• one/2 tsp dried oregano
• 1/two tsp black pepper
• 3/4 teaspoon common salt
• ane/2 tsp dried onion flakes or powder
• 1/2 cup Italian style bread crumbs
• 1/2 cup no sugar added ketchup + 1/iv loving cup for topping
• i tsp Worcestershire sauce
• 1 big egg or egg whites

Instructions

1. Preheat oven to 350 degrees.
2. Spray a regular size 12-cup muffin tin with non stick cooking spray. Set bated.
3. In a large mixing bowl combine bread crumbs, minced garlic, & seasonings. Mix well.
4. Stir in egg or egg whites, Worcestershire sauce, ketchup, and meat. Mix everything together until well combined.
5. Carve up the mixture into 12 assurance. Press each ball firmly into a well of the prepared muffin pan and flatten the tops.
6. Bake xx-25 minutes until the meatloaf muffins are cooked all the through and the tops are lightly gilded. Remove from oven.
7. Top each meatloaf muffin with a teaspoon of "no carbohydrate added" ketchup and render to the oven and bake for another 5 minutes.
8. Remove from oven. Garnish with parsley, if desired.

Makes 12 meatloaf muffin servings

2-3 PersonalPoints™ for ane muffin or 5 PersonalPoints* for two muffins


*This number shows the PersonalPoints™ range. The points volition vary based on your individualized plan.

Notes

• The inside of the meatloaf muffins should be cooked well until information technology reaches the temperature of at least 160 degrees.
• Store leftovers in the fridge for up to vii days or in the freezer for upwardly to 3 months in a ziplock freezer bag or an airtight container.
• To defrost: place frozen muffins in refrigerator overnight. Place them back into a muffin tin. Encompass with foil and reheat at 350 degrees for xv-20 minutes or until cooked all the style through.

Smartpoints: Greenish/BLUE/PURPLE: ii SmartPoints for 1 serving or 5 SmartPoints for ii servings

Nutrition Information:

Yield:

12
Amount Per Serving: Calories: 102 Total Fat: 3g Saturated Fatty: 1g Cholesterol: 46mg Sodium: 320mg Carbohydrates: 4g Net Carbohydrates: 4g Cobweb: 0g Sugar: 1g Protein: 13g

bogardbefind.blogspot.com

Source: https://thepounddropper.com/skinny-meatloaf-muffins/

Share this post