These mini meatloaf muffins are a standard menu item around here. Why wouldn’t they be – they’re the ultimate family-friendly weeknight meal. And they freeze beautifully, so I can pull a few from the freezer and reheat them while I saute some vegetables for dinner in a flash. Making them in the muffin pan not only means that they cook faster, but they’re also completely irresistible to kids. I like to double the recipe when I cook them – it takes the same amount of time and then I have a few worry-free dinners stashed away in the freezer for those times when I could use a few extra minutes in the day.
These little meatloaf muffins are so versatile, as most meatloaf recipes tend to be, so feel free to play around with the ingredients to make it your own.
Mini Meatloaf Muffins
makes 12 muffins
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup grated carrot
1 teaspoon oregano
2 cloves garlic, minced
1 cup ketchup, divided
1 1/2 pounds lean ground beef
2 slices of bread (regular or gluten free), processed into coarse breadcrumbs
2 tablespoons yellow mustard
1 teaspoon worcestershire sauce, or Bragg’s Liquid Aminos
1/4 teaspoon pepper
2 large eggs
Preheat oven to 350 degrees
Heat oil in a skillet over medium high heat. Add onion, carrot, oregano, and garlic. Saute 2 minutes.
Combine onion mixture, 1/2 cup ketchup, and remaining ingredients except cooking spray in a large bowl. Use your hands to mix well.
Spoon meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 tablespoons ketchup.
Bake at 350 for 25-30 minutes or until a thermometer registers 160 degrees. Let stand 5 minutes.
You can serve immediately, or put them into a freezer safe bag. These can be frozen for about 2 months. To serve from frozen, it’s preferable that you put them in the refrigerator the night before to thaw, but if you aren’t able to plan ahead, put them straight from the freezer into the microwave on Defrost setting for about 3-4 minutes. Then microwave on high for about 3 minutes, or until hot.