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Mini Bariatric Sized Meatloaf
Mini bariatric-sized meatloaf made in a classic fashion but in a muffin pan. Small-sized meatloaf cooks faster and make for a post-op portion size!
Cook Time
30
minutes
mins
Course:
Main Dish
Cuisine:
American
Servings:
4
servings
Calories:
331
kcal
Author:
Steph Wagner
Ingredients
1
lb
93% lean ground beef
1 1/4
tsp
salt
1/4
tsp
black pepper
1/2
cup
green bell pepper
finely diced
1/2
cup
onion, finely chopped
1
egg
slightly beaten
or 1/2 cup egg substitute
1/2
cup
grated parmesan cheese
8
oz
petite diced tomatoes
2
tbsp
low sugar ketchup
or try it with bbq sauce
Instructions
Preheat over to 375 degrees. Lightly spray muffin tins with cooking spray.
Add ground beef, salt, pepper, onion, bell pepper, parmesan cheese and egg to a bowl.
Add diced tomatoes and part of juice until the consistency you want – not moist enough to fall apart.
Using clean hands mix ingredients together.
Divide mixture into muffin pans and top with ketchup or bbq sauce.
Bake for 30-35 minutes; let cool before serving.
Nutrition
Serving:
3
oz
|
Calories:
331
kcal
|
Carbohydrates:
8
g
|
Protein:
38
g
|
Fat:
15
g
|
Saturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
307
mg
|
Sodium:
1255
mg
|
Potassium:
722
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
628
IU
|
Vitamin C:
22
mg
|
Calcium:
210
mg
|
Iron:
5
mg