I’m beside myself with excitement over today’s guest post. I’m a HUGE fan of the blog: Organize Yourself Skinny. Tammy, aka: the Skinny Mom has shared so many delicious and healthy recipes on her blog, and she has also shared some great tips for losing weight. I find her weight-loss journey to be an inspiration. She is not dieting, but has made significant lifestyle changes that have been beneficial to her whole family. I have been trying to make healthy lifestyle changes at our house too, and I look to Tammy and her blog for ideas and tips. Tammy has graciously written a recipe for me to share with my readers, and I must say…I can’t wait to try it myself! I have a feeling it’s going to be on next week’s menu. Enjoy the recipe! And if you are looking for more tasty recipes like black bean & rice burritos or yummy pulled pork barbeque or perhaps you are looking for some inspiration for healthy living, then be sure to check out the Organize Yourself Skinny website or facebook page! Thank you for sharing this tasty & nutritious recipe with us Tammy!
Meatloaf Cups from Tammy at Organize Yourself Skinny ::
Tammy, the author of Organize Yourself Skinny, is dedicated to helping busy moms eat healthier and lose weight by teaching them how to combine calorie awareness with menu planning, freezer cooking, and other make ahead cooking strategies. She loves showing others how easy, and affordable, it is to serve their family healthy nutritious meals everyday.
When I was younger I use to hate when my mom home made meatloaf. I don’t know why I guess, as a kid, meatloaf is just one of those recipes you are suppose to hate – kind of like brussel sprouts.
Today, I love making meatloaf. For one it is very freezer friendly and second there are numerous healthy meatloaf recipes to choose from.
As I was searching for recipe ideas one day I came across many that called for preparing meatloaf using a cupcake pan. How clever! I don’t always have an hour to spare waiting for a full meatloaf to cook so in my opinion this is a genius idea. By cooking meatloaf this way the cooking time is literally cut in half. Also, it helps to keep portions under control which is always a bonus in my book.
Preparing meatloaf into little versions of themselves is very kid friendly. These miniatures are not nearly as threatening as a slab of loaf across their plate. My girls thought they were adorable and gobbled them right up.
If you like to freezer cook then you will be happy to know that these also freeze perfectly so go ahead and double or triple the batch to have some ready in the freezer. To freeze cook fully then let them cool slightly. Wrap in foil and freeze. When ready to eat take out of freezer and cook in a 350 degree oven for about 15-20 minutes or until heated through.
This recipe was adapted from The Best of Cooking Lights Everyday Favorites: 500 of Our All-Time Greatest Recipes.
Meat Loaf Cup Recipe
Serving size: 1 meatloaf cup
Calories: 167 * Carbs: 11 * Fat: 6 * Protein: 16 * Fiber: 1 * Points +: 4 * Old Points: 4
½ cup ketchup
1 tablespoon yellow mustard ( I used horseradish mustard for an extra kick)
1 pound ground beef
1 teaspoon Worcestershire sauce
1 tablespoon dried onion flakes
¼ teaspoon salt
½ teaspoon fresh ground black pepper
½ teaspoon dried oregano
1 egg, lightly beaten
¼ cup whole grain breadcrumbs
Preheat oven to 350 degrees.
Step 1. In a small bowl, mix together ketchup and mustard. Reserve and set aside about 2 tablespoons of the mixture.
Step 2. Combine remaining ketchup mixture and the rest of the ingredients in a medium to large bowl.
Step 3. Divide the beef mixture into 6 equal portions. Shape them in a muffin shape and place in a muffin pan coated with cooking spray.
Step 4. Divide the extra 2 tablespoon of the ketchup mustard mixture among the 6 meatloaf cups.
Step 5. Bake at 350 for 25 minutes or until done.
****KATIE’S NOTES :: I tried these this week and they were DELICIOUS! One recommendation I have is to put a cookie sheet under the muffin pan while it cooks, because I had some grease spilling over.