Mini Meatloaf Muffins
Make extra of these meaty muffins to freeze for a quick dinner on busy weeknights.
- Prep time: 10 min
- Makes: 8 muffins
- Cook time: 25 min
- Fat.6 g
- Cholesterol.44 g
- Carbohydrates.3 g
- Dietary Fibre.0 g
- Protein.14 g
- Potassium*.175 mg
- Calcium.13 mg
|3 tbsp / 45 ml||soy sauce|
|1 tbsp / 15 ml||minced fresh ginger root|
|1||clove of garlic, minced|
|1/4 tsp / 1 ml||each salt and pepper|
|1/2 cup / 125 g||Naturegg Omega Plus cracked eggs, well shaken|
|1/2 cup / 125 ml||chopped green onions|
|1||slice of white bread, crumbled|
|1 pound / 500 g||lean ground beef or pork|
In large bowl, stir soy sauce with ginger, garlic, salt, pepper and liquid eggs. Add onions and bread crumbs. Crumble in beef and stir until well mixed.
Spray 8 large muffin cups with nonstick cooking spray. Divide meat mixture between cups, packing just tightly enough to make uniform shaped loaves.
Bake at 350°F (180°C) about 25 minutes or until no longer pink in centres.
Slice leftover meatloaves into disks to use as fillings for sandwiches.
Naturegg Omega Plus
Lower in cholesterol and fat than regular eggs.Learn More