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Mini Meatloaf Muffins
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 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 of 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
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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.
Notes/Tips
- We recommend using a large cookie dough scoop to help transfer the meatloaf mixture into the tins in even amounts. The scoop helps release the mixture easily.
- 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. Silicone may cook a little longer. 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.
- Where We Get Our Beef: We get our grass-fed, grass-finished ground beef from ButcherBox. The beef is grass-fed and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, chicken, and wild salmon–and have used it for years ourselves. Read my honest review here.
