Meatloaf Muffins
Juicy and flavorful, it's the best of meatloaf, but quicker to bake, perfectly portioned, and less messy! Kids will also enjoy the novelty of "meat muffins," so you can sneak in some extra nutrients with hidden liver. Easily adapted to be keto-friendly!
Prep Time:
20 minutes
Cook Time:
20 minutes
Inactive Time:
Total Time:
40 minutes
Servings:
20
(1 muffin per serving)
Fun fact: my husband hates meatloaf. It was a running joke in our marriage that the only meal I ever cooked that was a dud was the first one I made for him after our wedding - meatloaf. How embarrassing. Needless to say, I didn't make it again for years.
Unfortunately for him, I love meatloaf. Finally, I caved to my meatloaf cravings and started experimenting with a new recipe on a night when he planned to eat some leftovers. Since it had been years since he'd tried it, he figured he'd at least take a bite. Well, guess who scarfed down my meatloaf leftovers the next day? My meatloaf-hating husband. Now he asks me to make it every couple weeks - what a delightful plot twist!
So for any meatloaf skeptics out there, I encourage you to give this one a try. It's juicy and flavorful. It's adaptable to fit a keto or low-carb diet. It's super nutritious while still being kid-friendly, thanks to the hidden liver (my toddler eats as much as I do every time I make it). And because it's in a muffin tin, it bakes in 20 minutes!
Is it keto-friendly?
Yes! Instead of breadcrumbs, I use crushed pork rinds. Make sure you get unflavored ones that don't have extra ingredients - it should be just pork rinds and salt. Substitute tomato paste or a keto ketchup in the meatloaf and in the glaze. You can also leave out the brown sugar - it's just as tasty without it (though you could also use a keto-friendly brown sugar substitute, if you're so inclined)!
Is it healthy?
Yes, especially if you add the hidden liver! I also love to pair ground beef (and liver) with tomatoes because they are high in vitamin C, which helps with the absorption of iron. And while pork rinds don't seem like a health food, they're surprisingly good for you (especially compared to the empty carbs in breadcrumbs) because they're rich in collagen, which contributes extra protein to the meal.
Can I prep or make it ahead of time?
Yes, these meatloaf muffins are perfect for meal prepping! If you want to bake it right before dinner, simply prepare the recipe as directed (and just mix the glaze), fill the muffin tins, and stick them in the fridge until you're ready to bake. They are also delicious when reheated, so you can easily make a batch or two and store them in the fridge or freezer until you're ready to eat them.
How long are leftovers good for?
These meatloaf muffins are good 4-5 days in the fridge and will be best if consumed within about 3 months in the freezer, though (as always), use your common sense. One thing I love about these meatloaf muffin leftovers is that they are just as good reheated as they are in the moment and are very easy to portion out quickly - perfect for busy families and for meal prepping! They are also one of my favorite freezer-prep recipes for the postpartum period because of all the wonderful nutrients from the hidden liver.
Ingredients
Meatloaf:
2 lbs ground beef - I used 80/20 and found that it was the perfect moistness without falling apart
8 oz pureed beef liver - optional, but I highly recommend it for all of the nutritional benefits!
1 yellow onion, finely chopped
2 cloves garlic, minced
2 eggs
1/4 cup ketchup (or tomato paste) - if you use tomato paste, you may want to add just bit of apple cider vinegar and some extra garlic powder and onion powder to achieve a similar depth of flavor. However, we enjoyed it with just tomato paste too!
5 tbsp whole milk
2 tbsp fresh parsley, chopped - dried parsley will work in a pinch!
3/4 cup crushed pork rinds - these take the place of breadcrumbs, which means that you're replacing empty starchy carbs with a protein and fat boost. That's a win in my book! However, you can use breadcrumbs instead if that's what you've got on hand.
1 tsp salt
1/2 tsp pepper
Glaze:
3/4 cup ketchup (or tomato paste) - as with above, if you use tomato paste, you may want to add just bit of apple cider vinegar and some extra garlic powder and onion powder to achieve a similar depth of flavor, especially if you're omitting the brown sugar.
2 tsp apple cider vinegar
2 tbsp brown sugar, optional - this sweetens the glaze, but is not necessary for a delicious meatloaf! We actually now prefer this as a more savory meatloaf without the brown sugar, but adding it will make it taste more like a traditional meatloaf.
1/2 tsp salt
1 tsp chili powder
Directions
Preheat the oven to 375°F.
Mix all of the meatloaf ingredients in a large mixing bowl.
Put the meatloaf mixture into the muffin pan, filling each muffin about 3/4 of the way to prevent grease from bubbling up and spilling over. Do not overfill! (Note: I slightly overfilled in this picture - don't make the same mistake)
Bake the meatloaf muffins for 10 minutes. While the muffins are baking, mix the glaze.
Remove the muffins from the oven and add the glaze to the tops of the muffins. Return the muffins to the oven and bake another 10 minutes, until the centers are at 165°F.
Remove the muffins from the oven and allow to rest for 10 minutes. Serve with the juices from the pan and top with chopped parsley, if desired.
Meatloaf Muffins
Juicy and flavorful, it's the best of meatloaf, but quicker to bake, perfectly portioned, and less messy! Kids will also enjoy the novelty of "meat muffins," so you can sneak in some extra nutrients with hidden liver. Easily adapted to be keto-friendly!
Prep Time:
20 minutes
Cook Time:
20 minutes
Inactive Time:
Total Time:
40 minutes
Servings:
20
(1 muffin per serving)
Ingredients
Meatloaf:
2 lbs ground beef
8 oz pureed beef liver, optional
1 yellow onion, finely chopped
2 cloves garlic, minced
2 eggs
1/4 cup ketchup (or tomato paste)
5 tbsp whole milk
2 tbsp fresh parsley, chopped
3/4 cup crushed pork rinds
1 tsp salt
1/2 tsp pepper
Glaze:
3/4 cup ketchup (or tomato paste)
2 tsp apple cider vinegar
2 tbsp brown sugar, optional
1/2 tsp salt
1 tsp chili powder
Directions
Preheat the oven to 375°F.
Mix all of the meatloaf ingredients in a large mixing bowl.
Put the meatloaf mixture into the muffin pan, filling each muffin about 3/4 of the way (to prevent grease from bubbling up and spilling over). Do not overfill!
Bake the meatloaf muffins for 10 minutes. While the muffins are baking, mix the glaze.
Remove the muffins from the oven and add the glaze to the tops of the muffins. Return the muffins to the oven and bake another 10 minutes, until the centers are at 165°F.
Remove the muffins from the oven and allow to rest for 10 minutes. Serve with the juices from the pan and top with chopped parsley, if desired.
Nutrition (per 1 serving)
Calories:
168 calories
Carbohydrates:
6g
Protein:
12g
Fat:
11g
The nutrition data provided here are only estimates. They cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. This data should be interpreted and used at your own risk.