Meatloaf Muffins | The Two Bite Club: Meatloaf Muffins

Meatloaf Muffins

Meatloaf Muffins are perfectly moist little meatloaves packed with fresh chopped veggies that are baked in a muffin tin in just 25 minutes.

Meatloaf Muffins cooked in a muffin tin. Perfect for a weeknight dinner since they cook in just 25 minutes!

Whenever I think of meatloaf, the old movie A Christmas Story comes to mind. Remember the scene in the kitchen when they are eating dinner?  The little brother chants, "Meatloaf bleatloaf, I hate meatloaf."  Gah, I love that movie.  I do not, however, hate meatloaf.  What's wrong with that kid, right?  Meatloaf rocks!

Know who doesn't like meatloaf in my house?  My husband.  Don't ask me why, because he usually likes meals made with beef.  He kind of throws a little fit just like that kid in the movie whenever I say meatloaf is on the menu.  That is, unless I make these Meatloaf Muffins.

These little babies are so moist and so flavorful.  I love that there are fresh veggies chopped up and added to the mix!  But, you know what the best part is?  They cook in less time than a traditional loaf, which means they're perfect for a weeknight dinner. Your family is going to love these!


Meatloaf Muffins

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Ingredients
  • 1 tsp olive oil
  • 1 cup onion, finely chopped
  • ½ cup carrot, finely chopped
  • 1 tsp dried oregano
  • 2 cloves garlic, minced
  • 1 cup ketchup, divided
  • 1½ lbs ground beef
  • 20 saltine crackers, finely crushed (or 1 cup dry breadcrumbs)
  • 2 tbsp mustard
  • 1 tsp worcestershire sauce
  • ¼ tsp freshly ground black pepper
  • 2 eggs

Instructions

Meatloaf Muffins cooked in a muffin tin. Perfect for a weeknight dinner since they cook in just 25 minutes!
1. Preheat your oven to 350°.  Heat the olive oil in large skillet over medium high heat and saute the onions, carrots, oregano and garlic for 2-3 minutes.  Remove the veggies from the pan and set aside to cool.

Meatloaf Muffins cooked in a muffin tin. Perfect for a weeknight dinner since they cook in just 25 minutes!
2. Combine the cooked veggies, ½ cup of the ketchup, and the remaining ingredients in a large mixing bowl.  (I like to use my hands to do this, but you can use a spoon, if that's what floats your boat.)  

Meatloaf Muffins cooked in a muffin tin. Perfect for a weeknight dinner since they cook in just 25 minutes!
3. Spray a 12-cup muffin tin with cooking spray and fill the cups with the meat mixture.  Top each of the muffins with 2 teaspoons of ketchup.

Meatloaf Muffins cooked in a muffin tin. Perfect for a weeknight dinner since they cook in just 25 minutes!
4. Bake for 25 minutes or until a meat thermometer reads 160°.  Let stand for 5 minutes before removing the muffins from the tin.  (I like to run a plastic knife around the edges of each one to help loosen the meatloaves.  That way you won't scratch your tin!)

Notes

24 comments:

  1. Much like my recipe for regular meatloaf. Try using either Ritz crackers or Captains Wafers instead of saltines and mix up a day ahead of time and let it sit in the fridge overnight before baking.

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    1. Now that you mention it, I'm pretty sure I've used Ritz for these before. Love the idea of preparing them ahead of time!

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  2. I am making these tomorrow. Do they freeze well. Perfect portions for my parents and grand kids.

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    1. You should have no problem freezing them. After baking them, cool completely, then freeze them IN the tin for a few hours. Then, you can pop them out of the tin and put them in a freezer bag and freeze for up to 4 months. To reheat, put them in the fridge for a day to thaw, then pop them in the oven in the original tin at 350 for an hour, or until heated through. Hope you like them! :)

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  3. You don't say what temperature to bake the meatloaf at.

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  4. We tried this recipe out for dinner a couple weeks ago. It was so good we're keeping it, and also having it again tonight! Thanks for sharing it!!

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    Replies
    1. Yay! I'm glad you think it's a keeper!

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  5. Do you have the nutritional information on these? Thank you in advance. Lori

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    1. Hi Lori! These are roughly 450 calories for 2 muffins. That would be using 85% lean ground beef. You could always use leaner beef or ground turkey to cut back on the calories.

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  6. I have all the ingredients to make this except the carrot. Do you think it'll be okay without or is it worth running to the store to get?

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    Replies
    1. I think you could make them without. I'd add more onion in its place though.

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  7. Do you know of a way to make them wheat, egg and gluten free? My lil girl cant have them!

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    Replies
    1. You could try subbing crushed corn chex for the breadcrumbs and flax eggs for the eggs, maybe? I've never tried subbing ingredients, so if you do, let me know how it works out!

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    2. They make gluten free bread crumbs and crackers, or you could use crumbs of udi's or another gf bread. I'm not much help with the egg, we have to avoid gluten, but no other allergies. I believe there are some pretty good substitutes out there.

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    3. I found a thing on Pinterest that says one banana is substitute for two eggs

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  8. Replies
    1. Hi krystal! These are roughly 450 calories for 2 muffins.

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  9. Hi there. I was just wondering if I froze these, do you suggest I do it with the ketchup topping on or wait till I pull them out of the freezer for reheating? Thank you for your help and for sharing this great recipe.

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    Replies
    1. I'm inclined to say I'd freeze them with the ketchup on, but I haven't tried it.

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  10. I made these tonight and my husband and I loved them! They were so fun to eat! I didn't have an onion, so I substituted celery, which worked out just fine.

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  11. Hi I would like to make these tonight for dinner. I don't have a muffin tin., what would be the substitute?

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    Replies
    1. You could make them as small muffin sized patties and bake them on a baking sheet! I haven't tried it, but it should work just fine. If you made one big loaf, you'd have to adjust the cooking time.

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