Put a fun twist on traditional meatloaf with Meatloaf Muffins! Perfect for prepping healthy lunches, serving as a quick dinner option, or doubling the recipe to freeze for future meals. This versatile dish is a hit with all ages!
INGREDIENTS
- 1 tablespoon olive or avocado oil
- 1/2 medium onion (about 1/3 cup), finely diced
- 1 small carrot (about 1/3 cup), finely diced or grated
- 2 garlic cloves, minced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chicken stock (or substitute with beef broth)
- 1 tablespoon Worcestershire sauce (ensure it’s labeled gluten-free if needed)
- 1 tablespoon tomato paste
- 1 1/4 pounds 90% lean ground beef or ground turkey
- 2 tablespoons minced fresh parsley (or 2 teaspoons dried parsley)
- 1 large egg, beaten with a splash of water
- 1 cup whole wheat bread crumbs (gluten-free option: use almond meal or gluten-free breadcrumbs)
- 1/2 cup all-natural ketchup, for topping
INSTRUCTIONS
Prep and Cook Now:
- Preheat the oven to 450°F. Spray a 12-cup muffin tin generously with cooking spray.
- Heat the oil in a medium saucepan over medium-high heat. Sauté the onion and carrot until softened, about 3–4 minutes. Add the garlic and cook for 30–60 seconds. Remove from heat and stir in the salt, pepper, chicken stock, Worcestershire sauce, and tomato paste. Let the mixture cool.
- In a large bowl, combine the cooled veggie mixture, ground meat, parsley, egg, and breadcrumbs using your hands. Mix gently to avoid overworking the meat.
- Divide the mixture evenly among the muffin tin cups, filling them to the top and pressing gently to fit.
- Spread a spoonful of ketchup on top of each mini meatloaf.
- Bake for 20–25 minutes, or until the center of each muffin is fully cooked (internal temperature should reach 165°F or show no pink). Sprinkle with chopped parsley for garnish.
Freeze for Later
Option 1 (Uncooked):
- Follow the steps through shaping the meatloaf muffins but skip baking.
- Cover the muffin tin tightly with plastic wrap and a layer of foil before freezing.
Option 2 (Cooked):
- Fully cook the muffins, then let them cool completely.
- Transfer them to a freezer-safe gallon-sized bag in a single layer, remove excess air, and seal tightly.
Reheat from Frozen:
Option 1 (Uncooked):
- Thaw in the refrigerator for 24–48 hours. Let sit at room temperature for 20 minutes before baking.
- Bake as directed, adjusting the time slightly if muffins are still cold or partially frozen. Ensure they reach 165°F internally.
Option 2 (Cooked):
- Wrap individual muffins in a damp paper towel. Warm in the microwave on the defrost setting or in 30-second intervals until heated through.
NOTES & TIPS
- Use a large cookie dough scoop to portion the meat mixture evenly into the muffin tin for consistent sizes.
- Both metal and silicone muffin pans work well. Metal pans create crispier edges, while silicone pans may require a slightly longer bake time. Always spray your pan with cooking spray for easy removal.
- Looking for high-quality ground beef? Consider sourcing grass-fed beef from a trusted supplier like ButcherBox. Their curated selections include grass-finished beef, uncured bacon, chicken, and wild-caught salmon.
