Meatloaf Muffins

Meatloaf Muffins

I love the convenience of any kind of “muffin recipe!” You can freeze leftovers and then just grab either a single serving or pop several out of the freezer for a family-size serving.

These can be used for snacks, lunch, or dinner. Pair them with just about any side dish and you’ve got a meal in just minutes!

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Meatloaf Muffins
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Prep Time 15 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Preheat oven to 350 degrees. Lightly oil a 12-cup, regular size or 6-cup, jumbo muffin tin; set aside.
  2. Heat a skillet to medium-high heat and add about one tablespoon of olive oil. Sauté finely chopped onion, peppers, carrot, zucchini and garlic until soft (about 3-4 minutes). If you use a high-powered blender to chop, there is no need for this step. Your veggies will be finely chopped enough to cook and soften in the oven.
  3. Place ground turkey (and beef, is using) in large mixing bowl and add the veggies and allow to cool a minute. Then add all of the remaining ingredients, except for the tomato paste.
  4. Using your hands, combine the ingredients together until well incorporated.
  5. Evenly divide the meatloaf among the 12 or 6 cup muffin cups in the prepared tin.
  6. Bake approximately 20-30 minutes. Remove from oven and top with the tomato paste or sugar-free ketchup.
  7. Return mini-meatloaves to the oven and continue baking for another 15 minutes, until cooked through.
Recipe Notes

Time-Saving Tip: Make a double or triple batch and freeze them for quick and easy dinners. Just thaw in fridge overnight and reheat in oven or simply pop frozen muffins in the microwave to heat and eat!

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