Meatloaf Muffins Healthy

Meatloaf muffins are something I make when I want a comforting, protein-packed meal, but I’m also trying to keep things a little lighter. They’re perfect for a weeknight dinner, and the individual portions make them great for meal prepping.

What makes these special is that they’re not only delicious but also a healthier take on classic meatloaf. Plus, baking them in a muffin tin means they cook faster and have built-in portion control!

Recipe Overview: Meatloaf Muffins

These little cuties are basically mini meatloaves, packed with flavor and baked in a muffin tin. Instead of a big loaf, you get individual servings, which is perfect for portion control and easy serving.

They have all the classic meatloaf flavors you love, but we’re using lean ground beef and adding some veggies to boost the nutritional value.

These are fantastic served with a side of mashed sweet potatoes or a simple green salad. I also love them with a dollop of ketchup or even a little barbecue sauce.

Detailed Ingredients for Healthy Meatloaf Muffins

Here’s what you’ll need to gather for our muffin tin meatloaf:

• Ground Beef: 1 pound of lean ground beef (90% lean or higher is great). You could also use ground turkey or chicken for an even lighter version.
• Breadcrumbs: 1/2 cup of plain or Italian-seasoned breadcrumbs. Panko breadcrumbs work well too, for a slightly crispier texture. If you need a gluten-free option, use gluten-free breadcrumbs or crushed gluten-free crackers.
• Egg: 1 large egg. This acts as a binder, holding the meatloaf mixture together.
• Onion: 1/2 cup of finely chopped onion. Yellow or white onion both work well.
• Bell Pepper: 1/2 cup of finely chopped bell pepper (any color you like!). This adds a nice bit of sweetness and some extra nutrients.
• Carrot: 1/4 cup grated carrot. You can leave it if you don’t like it.
• Ketchup: 1/4 cup of ketchup, plus extra for topping. You can also use a low-sugar ketchup if you prefer.
• Worcestershire Sauce: 1 tablespoon of Worcestershire sauce. This adds a savory, umami flavor.
• Garlic Powder: 1 teaspoon of garlic powder.
• Onion Powder: 1 teaspoon of onion powder.
• Salt: 1/2 teaspoon of salt (or to taste).
• Black Pepper: 1/4 teaspoon of black pepper (or to taste).

A quick tip: I always look for good quality ground beef. It really does make a difference in the flavor and texture of the meatloaf.

Step-by-Step Instructions: Making Your Meatloaf Muffins

1. Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or use muffin liners.
2. Combine Ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, egg, chopped onion, chopped bell pepper, grated carrot, 1/4 cup of ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
3. Mix Well: The key here is to mix everything until it’s just combined. I use my hands for this – it’s the best way to get everything evenly distributed without overmixing. Overmixing can make the meatloaf tough, so be gentle!
4. Fill Muffin Cups: Divide the meatloaf mixture evenly among the 12 muffin cups. I usually fill them almost to the top.
5. Add Topping: Spoon a little bit of extra ketchup on top of each meatloaf muffin. This gives them a nice glaze and adds extra flavor. You could also use barbecue sauce or even a tomato-based pasta sauce.
6. Bake: Pop the muffin tin into the preheated oven and bake for 20-25 minutes. The internal temperature of the meatloaf should reach 160°F (71°C). You can use a meat thermometer to check for doneness. They should be firm to the touch and cooked through.
7. Rest and Serve: Once they’re done, let the meatloaf muffins rest in the muffin tin for about 5 minutes before serving. This helps them firm up a bit and makes them easier to remove.

Variations & Tips for the Best Meatloaf Muffins

• Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce to the meatloaf mixture.
• Cheese Please: Mix in some shredded cheddar cheese or Parmesan cheese for an extra cheesy flavor.
• Make-Ahead: You can prepare the meatloaf mixture ahead of time and store it in the refrigerator for up to 24 hours before baking.
• Storage: Leftover meatloaf muffins can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, simply microwave individual muffins for 1-2 minutes, or reheat them in the oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Freezing: These freeze beautifully! Once cooled, wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Serving Suggestions: They’re great as a main dish or appetizer.

Key Details

• Prep time: 15 minutes
• Cook time: 20-25 minutes
• Total time: 35-40 minutes
• Servings: 12 muffins
• Equipment you’ll need: Large mixing bowl, 12-cup muffin tin

Healthy Meatloaf Muffins

Delicious and healthier take on classic meatloaf, baked in a muffin tin for perfect portion control and quick cooking. Packed with flavor and lean ground beef, these muffins are perfect for a comforting weeknight dinner or meal prepping.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 23 minutes mins

Total Time 38 minutes mins

Course Main Dish

Cuisine American

Servings 6 servings

Calories 200 kcal

Ingredients

  

• 1 pound lean ground beef 90% lean or higher
• 1/2 cup plain or Italian-seasoned breadcrumbs
• 1 large egg
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped bell pepper any color
• 1/4 cup grated carrot
• 1/4 cup ketchup plus extra for topping
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste

Instructions

 

• Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or use muffin liners.
• In a large mixing bowl, combine ground beef, breadcrumbs, egg, chopped onion, chopped bell pepper, grated carrot, 1/4 cup of ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
• Mix until just combined. Do not overmix.
• Divide the meatloaf mixture evenly among the 12 muffin cups.
• Spoon a little bit of extra ketchup on top of each meatloaf muffin.
• Bake for 20-25 minutes, or until the internal temperature reaches 160°F (71°C) and they are firm to the touch.
• Let the meatloaf muffins rest in the muffin tin for about 5 minutes before serving.