Mini Meatloaf Muffins
Try this Mini Meatloaf Muffins recipe, or contribute your own.
Try this Mini Meatloaf Muffins recipe, or contribute your own.
- 1 tablespoon olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chicken stock
- 1 tablespoons worcestershire sauce
- 3/4 teaspoons kosher salt
- 1-2 garlic cloves minced
- 1/2 medium onion (about 1/3 cup) finely diced
- one small carrot (about 1/3 cup) finely diced or grated
- 1 tablespoons tomato paste
- 1 1/4 pounds lean ground beef (preferably grass-fed) or ground
- 2 tablespoons fresh parsley minced (plus more for garnish, if you'd like)
- 1 cup whole wheat bread crumbs or almond meal (gluten-fr i often do a mix of the two)
- 1/2 cup all-natural ketchup (for topping)
- 1 extra-large eggs beaten with a splash of milk
- Carbohydrate 1.03535041735783 g
- Cholesterol 0.300000000253605 mg
- Fat 0.424099791889736 g
- Fiber 0.130241664438901 g
- Protein 0.372170625187394 g
- Saturated Fat 0.0752363333770451 g
- Serving Size 1 1 Serving (62g)
- Sodium 106.187600039584 mg
- Sugar 0.905108752918933 g
- Trans Fat 0.0225698541773316 g
- Calories 9 calories
Step-by-step
- Preheat oven to 450 degrees F.
- Heat olive oil in a medium sauce pan over medium heat. Cook the onion, carrot, garlic, salt, and pepper until vegetables are softened, about 3-4 minutes.
- Add the chicken stock, Worcestershire sauce, and tomato paste. Mix well. Remove from heat and allow to cool to the touch.
- In a large bowl, use your hands to combine the cooled veggie mixture, ground beef, parsley, egg, and bread crumbs. Do not over mix. Wash up.
- Generously grease a 12 hole muffin tin with baking spray. Use an ice cream scoop to help fill meat evenly into each tin. Gently press to fit into muffin tin mold.
- Top each mini meat loaf with a spoonful of ketchup.
- Bake about 20 minutes. Cut open a muffin to test that the middle is cooked through (no more pink). Sprinkle with a little chopped parsley at the end, as garnish.
Mini Meatloaf Muffins: A Busy Mom's Best Friend
As a working mom, time is my most precious commodity. Dinner needs to be quick, easy, and preferably something the whole family will enjoy. That's where these Mini Meatloaf Muffins come in. They're a lifesaver, honestly! Forget wrestling with a giant loaf of meatloaf – these individual portions are perfect for meal prepping, freezing, and even packing for lunches.
The recipe itself is incredibly adaptable. I often substitute ground turkey or chicken for the beef, depending on what’s on sale or what I’m craving. The vegetable mixture is also easily tweaked. Sometimes I add finely chopped bell peppers or zucchini for extra nutrients and color. Feeling adventurous? Throw in some diced mushrooms or spinach! The possibilities are endless.
One of my favorite things about this recipe is its versatility. These muffins are equally delicious served hot straight from the oven, or cold from the fridge. They're also fantastic reheated in the microwave or oven. And the best part? They freeze beautifully! I usually make a double batch, bake half, and freeze the rest for those hectic evenings when I just don't have the energy to cook.
Making Mealtime Easier:
I find that prepping the vegetables ahead of time significantly speeds up the process. I'll often chop the onions, carrots, and garlic on the weekend and store them in airtight containers in the refrigerator. This way, on a busy weeknight, all I have to do is combine the ingredients and bake.
Another time-saving tip is to use pre-made breadcrumbs. While I prefer to use homemade whole wheat breadcrumbs for their superior flavor and texture, store-bought breadcrumbs are a perfectly acceptable shortcut. Sometimes I even mix in some almond meal for a gluten-free option.
Beyond the Family Table:
These mini meatloaves aren't just for family dinners. They're also perfect for potlucks, parties, and even school events. Their individual size makes them easy to transport and serve, and their hearty flavor always impresses. I’ve even used them as part of a fun kids cooking activity. They’re small enough for little hands to handle, and the simple steps make it a manageable task even for young chefs.
From Freezer to Table:
Freezing these mini meatloaves is a game changer for busy weeknights. The recipe includes instructions for freezing the unbaked muffins, which is incredibly convenient. Once frozen, they can be stored for up to three months. When you're ready to eat them, simply thaw them in the refrigerator overnight and bake as directed. The baking time might need a slight increase depending on how frozen they still are.
A Recipe for Success:
Ultimately, these mini meatloaf muffins are more than just a meal; they're a solution to the everyday challenges of busy modern life. They're a delicious, nutritious, and convenient option that fits seamlessly into any lifestyle. Give them a try, and I'm confident they'll become a staple in your kitchen too.
Variations and Adaptations:
- Spicy Kick: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the meat mixture for a little heat.
- Cheese Please: Incorporate shredded cheddar, mozzarella, or even crumbled blue cheese into the meat mixture for extra flavor.
- Herby Delight: Experiment with different herbs and spices. Italian seasoning, oregano, thyme, or rosemary would all be delicious additions.
- Gourmet Touch: Top the muffins with crumbled bacon, caramelized onions, or a sprinkle of parmesan cheese before baking.
- Make it a Meal: Serve the mini meatloaves with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
So go ahead and give these Mini Meatloaf Muffins a try. They're quick, easy, delicious, and will become your new go-to recipe for busy weeknights (or any night!).
