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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Coat a large nonstick skillet with cooking spray, heat over medium heat. Add mushrooms, onion and celery. Cook for 5 minutes, stirring occasionally. Remove from heat.
In a large bowl, combine milk and egg product (or egg whites). Stir in mushroom mixture, oats, salt and pepper. Add beef and gently mix until well combined. Divide mixture evenly among twelve 2 1/2-inch muffin cups and pat mixture lightly into the cups.
Bake about 20 minutes or until centers of meatloaves register 145°F to 150°F on an instant-read thermometer. Meanwhile, in a small bowl combine barbecue sauce and horseradish. Spoon sauce mixture evenly over meatloaves. Bake for 5 to 10 minutes more or until centers register 160°F on an instant-read thermometer.
Cool meatloaves in pan on a wire rack for 5 minutes. Carefully remove meatloaves from muffin cups and place two loaves on each serving plate.