Description
These savory little meatloaf muffins are packed with veggies, juicy ground meat, and a tangy ketchup glaze—perfectly portioned for easy dinners, meal prep, or freezer meals. Just pop, heat, and eat!
Ingredients
2½ tbsp olive or avocado oil
1¼ medium onions (about 1¼ cups), finely diced
2½ small carrots (about 1¼ cups), finely diced or grated
5 garlic cloves, minced
1 tbsp + 1 tsp salt
1 tsp freshly ground black pepper
⅔ cup chicken or beef broth
2½ tbsp Worcestershire sauce (gluten-free if needed)
2½ tbsp tomato paste
5 lbs 90% lean ground beef or ground turkey
5 tbsp minced fresh parsley (or 3⅓ tsp dried parsley)
5 large eggs, beaten with a splash of water
2½ cups whole wheat breadcrumbs (or almond meal/gluten-free breadcrumbs)
1¼ cups all-natural ketchup (for topping)
Instructions
Preheat oven to 375°F (190°C). Lightly grease 2–3 muffin tins.
Sauté veggies: In a skillet, heat oil. Add onion, carrot, garlic, salt, and pepper. Cook until soft, about 5–7 mins. Stir in broth, Worcestershire, and tomato paste. Simmer for 1–2 minutes. Let cool slightly.
Mix meatloaf: In a large bowl, combine meat, parsley, eggs, breadcrumbs, and cooled veggie mixture. Mix gently until just combined.
Form & fill: Scoop mixture evenly into muffin cups (about ⅓ cup per muffin). Press gently to flatten tops.
Top with ketchup: Spread a spoonful of ketchup over each muffin.
Bake: 25–30 minutes or until cooked through (internal temp 165°F).
Cool & store: Let cool. Freeze individually or store in fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320 / 2 muffins
- Fat: 18/ 2 muffins
- Carbohydrates: 12 / 2 muffins
- Protein: 28 / 2 muffins