Meatloaf Muffins
Here’s a twist on your average meatloaf recipe: Meatloaf Muffins! Prep ahead for healthy lunches, whip up for a quick dinner, and even make a double batch so you can freeze one for later. All ages love this meal!
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These Mini Meatloaf Muffins are a freezer meal that has made its way into the regular rotation of family meals in our house for years. Everyone loves them!
True story: I shared some with my neighbors’ family and the kids sent me this HILARIOUS “thank you” text (and even sang a song about them). Just listen to the raving review. Please, please listen through the end for a laugh.
Besides being kid-friendly, easy to throw together, and freezer-friendly, I love that this meatloaf version includes some sneaky nutrition in it thanks to added fresh herbs and veggies. The kids will never know. 🙂
Ingredients You’ll Need
This meatloaf mixture combines your favorite ground meat (we chose grass-fed beef), bread crumbs, veggies, fresh herbs, and lots of seasonings to add major flavor! Here’s what you’ll need:
Ground beef – Or, you can sub ground turkey, if you want. Here’s where we get our grass-fed beef.
Whole wheat breadcrumbs – Soaks up the moisture and lightens the meatloaf. The whole wheat version adds a little nutrition, too.
Onion, carrot, and fresh parsley – Finely diced, for flavor and sneaky nutrition.
Garlic cloves – Mince these up finely. Lends a little pungent flavor (and that’s good).
Chicken stock – Adds moisture without using milk, making this dairy-free.
Egg – The binder that keeps everything together. Whisk with either a little milk or water (to make this dairy-free).
Tomato paste – Brings in some umami taste!
Worcestershire sauce – More umami to create depth of flavor.
Organic or all-natural ketchup – Simple topping for the muffins that gets caramelized in the oven.
Salt and pepper – Must have seasonings.
How to Make Meatloaf Muffins
Watch this 1 minute video to see how easy it is to make this recipe…
What Kind of Muffin Pan Should I Use?
You can use whatever kind you have on hand, whether metal or silicone. The metal pan will produce a little more of a crunchy texture around the sides and bottom, but either pan works great. Just be sure to spray the muffin tins with cooking spray to help them release easily.
If you need a muffin pan, we recommend either this non-stick metal muffin pan OR this silicone pan (with metal frame) that’s even dishwasher safe.
You also may want to get a large cookie dough scoop to help transfer the meatloaf mixture into the tins in even amounts. The scoop helps release the mixture easily. I use my cookie dough scoop for all kinds of things, including transferring muffin batter to muffin tins, scooping ice cream for the kids, and of course making cookies.
What to Serve with Meatloaf Muffins
Wondering what to serve with these yummy mini meatloaves? Here are a few of our favorite side dishes:
Cream Cheesy Mashed Sweet Potatoes
Oven Roasted Broccoli
Salad with Honey Balsamic Dressing
How to Freeze and Reheat Meatloaf Muffins
As with all our freezer recipes, you can make a double batch and freeze one for later. This is such a wise use of your time!
To Freeze For Later:
Method #1 (Uncooked): Follow instructions through Step 5 but DO NOT bake. Wrap the muffin tin with plastic wrap and a layer of foil and freeze.
Method #2 (Fully Cooked): Fully cook and cool the muffins. Place in a flat gallon-sized freezer bag in a single layer. Squeeze out excess air, seal and freeze flat.
To Prepare From Frozen:
Method #1 (Uncooked): Thaw. Set muffin tin out on the counter for about 20 minutes before baking. Bake according to directions, but increase baking time if muffins are still partially frozen or really cold. They register 160° F internally when done or have no more pink inside.
Method #2 (Fully Cooked): Wrap one in a moist paper towel. Warm in the microwave using the defrost setting or by microwaving in 30 seconds increments, until warmed through.
Whether you want a healthy, kid-friendly dinner or lunches prepped for the week, we think you’ll love the simplicity of these Meatloaf Muffins!
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These mini meatloaf muffins are a kid and parent favorite! Kids love the delicious taste. Parents love the healthy additions of sneaky nutrition.
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 (sub: beef broth)
- 1 tablespoon Worcestershire sauce (Gluten free: Look for a version that is labeled “gluten free”.)
- 1 tablespoon tomato paste
- 1 1/4 pounds 90% lean ground beef or ground turkey (Here’s where we get our grass-fed beef.)
- 2 tablespoons minced fresh parsley, plus more for garnish (Sub: 2 teaspoons dried parsley)
- 1 large egg, beaten with a splash water
- 1 cup whole wheat bread crumbs (Gluten Free Option: Sub almond meal or gluten-free breadcrumbs)
- 1/2 cup all-natural ketchup, for topping
Instructions
Make It Now:
- Preheat oven to 450° F. Generously spray a 12-cup muffin tin with cooking spray.
- Heat oil in a medium sauce pan over medium-high heat. Saute the onion and carrot until vegetables are softened, about 3-4 minutes. Add the garlic for another 30-60 seconds. Remove from the heat. Stir in the salt, pepper, chicken stock, Worcestershire sauce, and tomato paste and allow the mixture to cool.
- In a large bowl, use your hands to combine the cooled veggie mixture, ground beef, parsley, egg, and bread crumbs. Do not over mix.
- Use a spoon or ice cream scoop to fill each muffin tin hole to the top. Gently press to fit into muffin tin mold.
- Top each mini meat loaf with a spoonful of ketchup and spread it around with the back of the spoon. (Freezing instructions for Method #1 begin here.)
- Bake about 20-25 minutes. Cut open a muffin to test that the middle is cooked through (no more pink or registers 165°F internally). Sprinkle with a little chopped parsley at the end, as garnish. (Freezing instructions for Method #2 begin here.)
Freeze For Later:
Method #1 (Uncooked): Follow instructions through Step 5 but DO NOT bake. Wrap the muffin tin with plastic wrap and a layer of foil and freeze.
Method #2 (Fully Cooked): Fully cook and cool the muffins. Place in a flat gallon-sized freezer bag in a single layer. Squeeze out excess air, seal and freeze flat.
Prepare From Frozen:
Method #1 (Uncooked): Thaw in the refrigerator for 24-48 hours. Set muffin tin out on the counter for about 20 minutes before baking. Bake according to directions, but increase baking time if muffins are still partially frozen or really cold. They register 160° F internally when done or have no more pink inside.
Method #2 (Fully Cooked): Wrap in a moist paper towel. Warm in the microwave using the defrost setting or by microwaving in 30 seconds increments, until warmed through.
Looking for more ground beef recipes?
Check out our Top 10 Ground Beef Freezer Meals!
If you’re wanting to find more easy freezer meals, make sure to snag our Top 10 Easy Freezer Meals. You can download this, print it off, and have it for future reference when looking for great freezer meals.
I used 4 of these this week and did my shopping online, buying turkey because it was on sale. Not having to plan it myself and having recipes where I could be flexible with my ingredients REALLY helped out. Thanks!!!!!!!
So glad to hear this, Jessica. Makes our day to hear this kind of feedback. 🙂
How long do these last in the freezer? This recipe looks amazing!
I’d say 3-4 months but if you wrap them tightly they might last longer!
I’ve made these three times now. We bake and eat six and freeze the other six for later.
Yesss! Love hearing that, Jeff.
So delicious ?
Great to hear that, Candis!