Meatloaf in a Muffin Tin

I won’t lie, we eat healthy in our house, but that includes plenty of hearty meals that include meat.  While I try to schedule plenty of meat-free meals in my weekly meal plan,  my husband and kids love a good meatloaf.

Not so much fun? The 90 minute cooking time that it takes for a regular meatlof.

I love this recipe because it shaves about 60 minutes off the cooking time of regular meatloaf, and it comes in pre-portioned serving sizes. Plus, you’ll also find that this meatloaf is studded with healthy vegetables.

Muffin Tin Meatloaf

Ingredients

  • 3/4-1 lb ground beef (preferably organic, grass fed)
  • 2 large eggs
  • 1 cup finely diced carrots
  • 1/2 cup finely diced onions
  • 1 cup bread crumbs
  • 4 tbsp your favorite barbecue sauce
  • salt & pepper to taste

Instructions

  1. Combine all ingredients by mixing very thoroughly in a large bowl. No need to be meek here - use your hands for best results.
  2. Spoon into the muffin tin right to the top.
  3. Bake at 400 for 20-30 minutes, checking for doneness.
  4. Have leftovers? Pop them in a freezer bag and then you have single serving meatloafs ready to be reheated whenever you want them!

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Comments

  1. I feel like waving the white flag when it comes to creating meat loaf, my dad didn’t like anything that I’ve made, if it wasn’t the curry powder, it was the choice of the bbq sauce in the other recipe. What would you recommend as the best bbq sauce that would please all finicky eaters?

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