- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- Serves 4
Ingredients
- 2 tbsp
- Compliments Balance Zesty Italian Dressing
- 30 mL
- 1 cup
- finely chopped portabella mushrooms
- 250 mL
- 1/2 cup
- each shredded carrot and finely chopped onion
- 125 mL
- 2
- cloves garlic, minced
- 1 cup
- tomato & herbs pasta sauce, divided
- 250 mL
- 1/3 cup
- Quick Oats
- 75 mL
- 2
- egg whites, beaten
- 1/2 tsp
- each salt and pepper
- 2 mL
- 1 lb
- extra lean ground beef
- 500 g
Directions
Step 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.
Step 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.
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Nutrition Facts
- Nutrition Description:
- 2 meatloaves
- Calories:
- 290
- Fat:
- 11 g
- Saturated Fat:
- 4 g
- Carbs:
- 15 g
- Fibre:
- 3 g
- Cholesterol:
- 70 mg
- Protein:
- 32 g
- Sodium:
- 680 mg
- Potassium:
- 530
