Muffin-shaped individual meat loaves bake in a fraction of the time of traditional loaves. A delicious, quick and comforting weeknight meal. Serve with mashed potatoes and tender-crisp steamed vegetables.
- Prep: 20 min
- Cooking: 20 min
- 1 cup (250 mL) quick-cooking rolled oats
- 1 1/2 cup (375 mL) Milk
- 1 cup (250 mL) ketchup or thick tomato sauce
- 2 tbsp (30 mL) Dijon mustard or prepared mustard
- 4 eggs lightly beaten
- 2 onion
- 2 carrots
- 3 lbs (1.3 Kg) extra lean ground beef
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/2 cup (125 mL) Canadian Cheddar or Monterey Jack cheese shredded
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Preheat oven to 400 °F (200 °C).
In large bowl, combine oats, milk, 1/4 cup (60 mL) ketchup, mustard and eggs; let stand for 5 minutes.
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. Scoop mixture evenly into two - 12 cup muffin pans. Flatten tops slightly.
Spread remaining ketchup over tops of muffins. Bake for 15 minutes. Sprinkle with cheese. Bake 5 minutes longer or until no longer pink inside and thermometer inserted in centre is at least 160 °F (70 °C). Cool pans on wire rack for 10 minutes before removing meat loaf muffins. Drain off any excess liquid.
Cooking Club Tip:Cool completely, divide and package, label with recipe name, date and cooking instructions. When ready to serve, cover and heat in the microwave until heated through.
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.