Madeover Mini Meatloaves

Prep time: 15min
Total time: 45min
Serves 4
2 tbsp
Compliments Balance Zesty Italian Dressing
30 mL
1 cup
finely chopped Sliced Portabella Mushrooms
250 mL
1/2 cup
each shredded carrot and finely chopped onion
125 mL
2
cloves garlic, minced
0
1 cup
Tomato & Herbs Pasta Sauce, divided
250 mL
1/3 cup
Quick Oats
75 mL
2
egg whites, beaten
0
1/2 tsp
each salt and pepper
2 mL
1 lb
extra lean ground beef
500 g
2 meatloaves
calories
290
fat
11 g
saturated fat
4 g
carbs
15 g
protein
32 g
cholestrol
70 mg
fibre
3 g
sodium
680 mg
potassium
530 mg

Directions

  1. Preheat the oven to 375°F (190°C). Heat the salad dressing in a non-stick skillet set over medium heat. Sauté the mushrooms, carrot, onion and garlic for 5 to 7 min. or until softened. Cool slightly; transfer to a large bowl and stir in 1/2 cup (125 mL) of the pasta sauce, oats, egg whites, salt and pepper. Add the beef and mix gently to combine.

  2. Lightly spray 8 cups of a muffin pan with cooking spray. Divide the mixture between the cups, pressing gently to compact the meat. Spoon an equal amount of the remaining pasta sauce over the meatloaves. Bake for 30 min. or until a thermometer inserted into the thickest portion of the meat registers 160°F (71°C). Cool for 5 min. before serving.