Description
These muffin tin meatloaves are flavorful, tender, and perfectly portioned. Made with oats, Parmesan, and your choice of ground beef or turkey, they’re ideal for meal prep, family dinners, or freezer-friendly lunches.
Ingredients
Scale
- 1 lb lean ground beef or ground turkey
- ⅓ cup oatmeal (or breadcrumbs, but oats are preferred)
- ⅓ cup Parmesan cheese
- 1 egg
- ¼ cup ketchup (plus more for topping)
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- Several shakes of Worcestershire sauce
- Optional: Finely chopped vegetables (e.g., mushrooms, carrots, spinach, zucchini)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and lightly grease a muffin tin.
- Mix Ingredients: In a large bowl, combine all ingredients, reserving some ketchup for topping. Mix until just combined—do not overmix.
- Fill Muffin Tin: Divide the meat mixture evenly into muffin tin wells and gently press to shape.
- Top with Ketchup: Add a small dollop of ketchup on top of each meatloaf muffin.
- Bake: Bake for 30–35 minutes, or until internal temperature reaches 160°F (or 165°F for turkey).
- Cool and Serve: Let cool slightly before removing from the tin. Serve hot or cool completely and refrigerate/freeze for later.
Notes
These mini meatloaves freeze well. Cool completely, wrap individually, and freeze in a sealed container. Reheat in the oven or microwave. Add finely chopped veggies for extra nutrients without affecting flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini meatloaf
- Calories: 190
- Sugar: 3g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 17g
- Cholesterol: 70mg