Mini Meatloaf Muffins – an HMR diet recipe to delight!
I have mentioned before that I love my HMR Core and On-Going classes. We share recipes and stories and I absolutely love the support we give each other. One of my classmates loves to play around with the HMR products and made an awesome meatloaf that she shared on her blog. I have also played with the chili and oatmeal to make burgers which I shared in December as well as submitted to the HMR Web site.
Over the summer I have been to a lot of cookouts and I wanted a way to enjoy BBQs while staying in the box on the Decision Free diet. So I took the meatloaf recipe and played around to create my own portable mini-meatloaf bites!
Mini Meatloaf Muffins
- 2 HMR Turkey Chili Entrees
- 2 HMR Oatmeals (I keep the fruit in the recipe for bites of sweet bbq sauce flavor)
- 1/2 tsp liquid smoke
- 1.5 tsp Worcestershire sauce (I use Annie’s vegan version of the sauce)
- 1 tsp hot sauce
- 4 tbsp water
Preheat oven to 350 degrees. Spray mini muffin pan with cooking spray (you will want a pan that has 24 muffin wells).
Mix chili and oatmeal. Microwave for one minute. Add in remaining ingredients. Divide into the 24 mini-muffin wells. Bake for 25 to 30 minutes (my oven took 27 but my convection toaster oven only took 25). You want the muffins firm but not burnt. They will be moist in the middle so be careful removing them from tin.
I made a dipping sauce of 1 tbsp no-sugar ketchup, 1/2 tbsp low-sodium soy sauce, and 1/2 tsp sriracha sauce. I also used mustard. Play around with your favorite sauces or try my classmate’s special sauce recipe included on her meatloaf blog post!
One half of this recipe is 12 mini-muffins and is one entree and one oatmeal for calculation purposes.