Recipe For Mini Meatloaves

A Perfect Choice For Diabetics

PATTI COOK

This typical fall and winter comfort food has been spiced up to enjoy during the warmer seasons. We have topped our mini meatloaves with barbecue sauce for a spring/summer flair. What says sunshine and warm weather better than barbecue sauce?

The idea of the mini loaves is perfect for diabetics as the portion sizes are already done for you, which makes meal planning easier. To lighten this new, sunny weather favorite even more, substitute the ground beef with either ground chicken or lean ground turkey.

I hope you enjoy this recipe as much as I have; it is now one of my new favorites!

Recommended by Patti Cook, RN, BSN Diabetes Education Coordinator at UHC

INGREDIENTS:  (Approximately 12 servings)

2 ½ lbs. extra lean ground beef

1 c. quick oats

¾ c. minced onion

½ c. dry bread crumbs or cracker crumbs

1 (12-oz.) can evaporated skim milk

2 eggs

2 Tbsp. chili powder

½ tsp. garlic powder

¼ tsp. salt

¼ tsp. black pepper

6 Tbsp. barbecue sauce

EQUIPMENT:

Large mixing bowl

Mixing spoon

12-cup muffin pan

Measuring cups and spoons

DIRECTIONS:

  1. Preheat oven to 375°F. In a large bowl combine all ingredients except the barbecue sauce. Mix until ingredients are just combined. Using your hands works best but thoroughly wash hands before and after mixing.
  2. Divide mixture evenly among each muffin cup, pressing mixture lightly.
  3. Spoon approximately 1 ½ tsp. barbecue sauce on each muffin.
  4. Bake for 30-35 minutes or until centers reach the safe internal temperature of 160°F.

 

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