Meat Loaf “Muffin” Recipe

If it’s not obvious by now, I get a lot of my recipes from Cooking Light, and I have another review for a recipe from the magazine. When I think about comfort food, “healthy” isn’t the first word that comes to mind. However, at less than 300 calories per serving, Diner Meat Loaf “Muffins” from Cooking Light are a healthier alternative to traditional meat loaf. Equally important, these “muffins” are easy to make and delicious. This recipe is a regular in our house, and below I provided a review of the recipe including tips and substitutions.

Forgive me for the photos! Derek is off in California with the good camera, so these are from my iPhone.


Recipe Review: Diner Meat Loaf “Muffins” by Cooking Light

The first step of the recipe involves sautéing chopped onion, oregano, garlic, and carrots. I didn’t have any carrots on hand, so I left them out. Zucchini or mushrooms would also be good substitutes for the carrots. Though I didn’t do it this time, this step is a great opportunity to amp up the veggies.

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Next, the onion mixture is combined with ketchup, lean ground beef, mustard, Worcestershire sauce, black pepper, 2 eggs, and crushed saltine crackers. Instead of saltine crackers, I use Italian style breadcrumbs. I also use only 1lb of beef instead 1.5lb. Ground turkey may be a good substitute for the beef.

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After mixing everything together, spoon the meat mixture into a muffin pan and top with ketchup. Make sure that the cups are coated with cooking spray so that the “muffins” come out in one piece.

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Simply bake at 350 degrees for 25 minutes.

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I served the meat loaf with boiled red potatoes and a side salad. It also pairs nicely with green beans and sweet potatoes.

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The meat loaf “muffins” always come out moist and flavorful. They’re a great option for kids and “meat and potatoes” eaters. Hope you enjoy them!

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6 Comments

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