Meatloaf Muffins


Baking meatloaf in muffin tins speeds up the cooking time–25 minutes as opposed to 75 minutes. These can be frozen without the glaze and reheated at a later date.  I like to serve these with mashed sweet potatoes and roasted broccoli.


1 cup ketchup

1 Tbsp Worcestershire sauce

1/4 cup brown sugar

2 tsp olive oil

1 medium onion, finely chopped

3 carrots, finely chopped

1-2 handfuls of spinach, chopped

3 garlic cloves, minced

1 1/2 lbs extra lean ground beef

1 cup oats

2 Tbsp mustard

2 large eggs


For the glaze: Mix together ketchup, Worcestershire sauce, and brown sugar. Set aside.

Preheat oven to 350*.

Heat olive oil in large skillet over medium heat. Add onion, carrot, and garlic, saute until translucent. Add the spinach and let wilt. Remove from heat and let cool for a few minutes.

Combine vegetable mixture, half the glaze, and the remaining ingredients in a large bowl.  Be careful not to overmix, or meatloaf will be dense.

Spoon meat mixture into 12 muffin cups coated with olive oil/ cooking spray. Top with glaze.

Bake at 350* for 25 minutes or until no longer pink. Let stand for 5-10 minutes before serving.