Description
Hey friends! Some days you crave that warm, comforting hug of a classic meatloaf—but without the long wait or extra cleanup. These Mini Meatloaf Muffins are the perfect solution: individual, tender, juicy, and packed with hidden veggies. Pair them with creamy mashed sweet potatoes and crisp green beans, and you’ve got a balanced, freezer-friendly meal the whole family will love.
Ingredients
For the Meatloaf Muffins:
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1½ lbs lean ground beef or turkey
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1 cup finely grated carrots or zucchini (or a mix)
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½ cup finely diced onion
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1 egg
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½ cup breadcrumbs (or almond flour for gluten-free)
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2 tbsp ketchup (plus more for topping)
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1 tsp garlic powder
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1 tsp Italian seasoning
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Salt and pepper, to taste
For the Sides:
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4 cups mashed sweet potatoes
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2 cups steamed green beans
Instructions
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Preheat Oven & Prep Tin: Preheat to 375°F (190°C). Spray a 12-cup muffin tin with non-stick spray.
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Prepare Veggies: Grate carrots/zucchini and finely dice onion.
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Mix Ingredients: In a large bowl, combine meat, veggies, onion, egg, breadcrumbs, 2 tbsp ketchup, garlic powder, Italian seasoning, salt, and pepper. Mix gently with hands until just combined.
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Portion & Glaze: Divide mixture evenly into muffin cups. Top each muffin with a small spoonful of ketchup.
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Bake: Bake 20–25 minutes until tops are browned and internal temperature reaches 165°F (74°C).
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Rest & Serve: Let muffins rest 5 minutes in the tin, then remove. Serve with mashed sweet potatoes and green beans.
Notes
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Juicier Muffins: Don’t overmix meat; lean meat with a little fat works best.
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Hidden Veggies: Grated carrots or zucchini add moisture and nutrients without altering taste.
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Meal Prep Friendly: Cool completely before freezing in containers. Reheat in microwave (3–4 min from frozen) or oven (350°F / 15–20 min).
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Creative Twists: Swap ketchup for BBQ sauce, mix in crumbled feta for Greek-inspired muffins, or add spices and beans for a Southwest version.
Nutrition
- Calories: 450 Cal Per Meal
- Fat: 18g
- Carbohydrates: 30g
- Protein: 34g