Cheesy Meatloaf Muffins recipe
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Ingredients
- nonstick cooking spray ¾ cup milk 3 tablespoons Italian-style salad dressing 1 tablespoon prepared yellow mustard 1 egg ½ cup quick-cooking oats ¼ cup old-fashioned oats ½ cup shredded Swiss cheese ¼ cup shredded Parmesan cheese ¼ cup shredded mozzarella cheese 1 ⅓ pounds ground beef ⅓ cup diced onion 1 tablespoon dried oregano 1 tablespoon minced garlic 2 teaspoons celery seed 1 teaspoon garlic powder salt and ground black pepper to taste 2 tablespoons Italian-style salad dressing, or to taste 2 tablespoons ketchup, or to taste
Nutrition Info
- 204.2 caloriescarbohydrate: 7.4 gcholesterol: 60.2 mgfat: 12.8 gfiber: 0.9 gprotein: 14.6 gsaturatedFat: 5.5 gservingSize: -sodium: 264.7 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Meatloaf Muffins
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Spray two extra-large 6-cup muffin tins with nonstick cooking spray.
Mix milk, 3 tablespoons Italian dressing, mustard, and egg together in a large bowl. Mix in quick-cooking and old-fashioned oats followed by Swiss cheese, Parmesan cheese, and mozzarella cheese. Let mixture sit for 3 to 5 minutes. Mix in beef, onion, oregano, garlic, celery seed, garlic powder, salt, and pepper. Let sit for another 3 to 5 minutes to absorb liquid, as mixture will seem very wet.
Scoop out mixture and mold into twelve 1/3- to 1/2-cup balls. Place into the prepared muffin tins. Drizzle tops with more Italian dressing.
Bake in the preheated oven until no longer pink in the centers and browned on top, 35 to 45 minutes. Remove muffins from the oven and drizzle tops with ketchup.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Broil in the preheated oven until ketchup is cooked and meat muffins are crispy, 5 to 10 minutes.