This recipe is taken from the 2005 Milk Calendar. Muffin-shaped individual meat loaves bake in a fraction of the time of traditional loaves. A delicious, quick and comforting weeknight meal. Serve with tender-crisp steamed vegetables and mashed potatoes.
- Prep: 15 min
- Cooking: 20 min
- 1/2 cup (125 mL) quick-cooking rolled oats
- 1 cup (250 mL) Milk
- 1/2 cup (125 mL) ketchup or thick tomato sauce
- 1 tbsp (15 mL) Dijon mustard or prepared mustard
- 2 eggs
- 1 small onion
- 1 carrot
- 1 1/2 lbs (675 g) lean ground beef
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 cup (60 mL) Canadian Cheddar or Canadian Monterey Jack shredded
Preheat oven to 400 °F (200 °C).
In large bowl, combine oats, milk, 1/4 cup (60 mL) of ketchup, mustard and eggs; let stand for 5 min.
Meanwhile, peel onion and carrot and shred on coarse side of cheese or box grater. Add to milk mixture in bowl. Add beef, salt and pepper to bowl; blend well with a fork. Scoop mixture evenly into 12 cup muffin pan. Flatten tops slightly.
Spread remaining ketchup over tops of muffins. Place muffin pan on a rimmed baking sheet to catch any drips. Bake for 15 min. Sprinkle with cheese; bake for 5 minutes longer or until no longer pink inside and thermometer inserted in centre of one registers at least 160 °F (70 °C).
Remove from pan with a slotted spoon, draining off excess liquid.
Cooking Tip: Defrost and Reheat on pie plate in 350 °F (180 °C) oven for about 15 minutes or microwave, uncovered on plate on Medium (50 %) power for 2 to 3 min per mini loaf.
Healthy Eating Tip: These meat loaves are a good source of iron, an important nutrient needed for energy and the building of red blood cells. New dietary recommendations for iron have been set higher for most individuals. Keep family members well fueled with this tasty variation of an ol' favourite.
Top 5 Nutrients
|Calcium:||11 % / 117 mg|
|Vitamin B12:||89 %|
|Vitamin A:||31 %|