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||EGG Creations! Fat Free Original or Naturegg Omega Plus, 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.
This recipe was made with:
Egg Creations Fat Free Original
The same great taste with none of the fat.Learn More
Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.
Egg 'Hot Dogs'
See all recipes