Easy Meatloaf Muffins Recipe
User Reviews
5.0
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
12
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Calories
253 kcal
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Course
Main Course
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Cuisine
American
Easy Meatloaf Muffins Recipe
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Delicious and easy, these Meatloaf Muffins are my family's favorite meatloaf recipe, made smaller in individual servings for faster cooking! This Mini Meatloaf recipe is easy to meal prep and freezes beautifully! A quick weeknight meal that's on the table in less than 30 minutes!
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Ingredients
- 2 2 pounds ground beef or ground turkey or ground chicken
- 1 1 large egg
- 1 1 cup bread crumbs or cracker crumbs
- 2 2 tablespoons Worcestershire sauce or coconut aminos
- 1 1 teaspoon Stone House Seasoning
Meatloaf Glaze
- 1/3 1/3 cup ketchup
- 1 1 tablespoon brown sugar
Optional Ingredients
- 1/2 1/2 medium onion diced and cooked until tender
- 1/2 1/2 medium green pepper diced and cooked until tender
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Instructions
- Prep. Preheat the oven to 400º F. Brush muffin pan indentions with olive oil. Set aside.
- Make the meatloaf mixture. Combine the ingredients for the meatloaf, along with two tablespoons of the glaze, in a medium mixing bowl. Portion the mixture into the prepared muffin pan.
- Bake and glaze. Place the muffin pan in the preheated oven and bake until the meatloaf muffins register 160º F for ground beef and 165º F for ground turkey and ground chicken, about 20 minutes. Remove from the oven and spread with the glaze. Return to the oven for five more minutes.
- Serve. Remove from the oven, remove from the muffin pan, and serve.
Equipments used:
Notes
- Egg-Free Meatloaf Muffins - Mix 1 tablespoon chia seeds + 3 tablespoons water and allow to rest for five minutes before using in place of the egg in the meatloaf mixture. You can use whole or ground chia. You can also use your favorite egg replacement for one egg.
- Gluten-Free Meatloaf Muffins - Use certified gluten-free bread crumbs for the bread crumbs in the recipe.
- Sugar-Free Meatloaf Muffins - Use sugar-free ketchup in the meatloaf mixture and as the topping for the meatloaf.
- BBQ Sauce Topped Meatloaf Muffins - Use my homemade BBQ sauce or your favorite store-bought.
- To store. Store baked and cooled meatloaf within two hours of cooking in an airtight container in the refrigerator for up to 3 days.
- To freeze baked. Store baked and cooled meatloaf within two hours of cooking in an airtight, freezer-safe container in the freezer for up to 3 months. Thaw in the refrigerator overnight, reheat, and serve.
- To freeze unbaked. Form the meatloaf muffins in the muffin pan without adding the glaze, cover with freezer-safe wrap, and freeze overnight. Remove the individual meatloaf muffins from the muffin pan and store them in an airtight, freezer-safe container in the freezer for up to 3 months. To serve, remove one or more from the freezer and place into a muffin pan or on a baking sheet. Bake as directed in the recipe instructions.
Nutrition Information
Show Details
Calories
253kcal
(13%)
Carbohydrates
11g
(4%)
Protein
15g
(30%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
69mg
(23%)
Sodium
221mg
(9%)
Potassium
287mg
(8%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
77IU
(2%)
Vitamin C
5mg
(6%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 15g | 30% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Sodium | 221mg | 9% |
| Potassium | 287mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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