Can Muffin Tin Meatloaf be Frozen?

Yes, Of course, you can freeze these Meatloaf Muffins! Follow the recipe as specified and let the mini meatloaves cool. Add to a freezer bag or airtight container and freeze for up to 6 months. To thaw, place in the fridge overnight. You can either reheat in the microwave (at about a minute per muffin) or all at once in the oven for about 20 minutes. (Use a thermometer to make sure the muffins are fully warm in the center.)

Can this Recipe be Doubled?

Yes, this meatloaf muffin recipe is the perfect recipe for doubling. I often make a double batch to freeze for later.

How Long Do I Cook Meatloaf Muffins?

As I mentioned earlier, one of the benefits of meatloaf muffins over a traditional meatloaf recipe is the faster cooking time. I cook these mini meatloaves for about 30 minutes at 350 degrees F. I do recommend a meat thermometer to ensure your muffins are cooked completely. (They are done when the center reaches 160 degrees F.)

Mini Meatloaf in a Muffin Tin Recipe

Name: Mini Meatloaf in a Muffin Tin Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: american
Ingredients: 1 pound ground turkey or ground beef; 1/3 cup breadcrumbs or oatmeal (Either works, but I now use oatmeal); 1/3 cup Parmesan cheese; 1 egg; 1 (8 ounce) can tomato sauce (Instead of the tomato sauce, I often substitute with around 1/4 cup of ketchup in the meat mixture and at least another 1/4 cup for the top. Personal choice to use the ketchup vs tomato sauce I do prefer the taste of ketchup – must be the added sugar.); 1/2 teaspoon garlic powder; Salt and pepper; several shakes of Worcestershire sauce (about a teaspoon); A couple of handfuls of whatever other veggies you have on hand… (onions, mushrooms, zucchini, broccoli, carrots, spinach, lentils…)

Description

Meatloaf Muffins are a fabulous alternative to regular meatloaf. Kids just love them and mini meatloaf muffins cook much faster than traditional meatloaf.

Ingredients

Units Scale

1 pound ground turkey or ground beef
1/3 cup breadcrumbs or oatmeal (Either works, but I now use oatmeal)
1/3 cup Parmesan cheese
1 egg
1 (8 ounce) can tomato sauce (Instead of the tomato sauce, I often substitute with around 1/4 cup of ketchup in the meat mixture and at least another 1/4 cup for the top. Personal choice to use the ketchup vs tomato sauce I do prefer the taste of ketchup – must be the added sugar.)
1/2 teaspoon garlic powder
Salt and pepper
several shakes of Worcestershire sauce (about a teaspoon)
A couple of handfuls of whatever other veggies you have on hand… (onions, mushrooms, zucchini, broccoli, carrots, spinach, lentils…)

Instructions

Preheat oven to 350 degrees.
Mix all the ingredients together in a bowl, but only use about ¼ of the tomato sauce/ketchup in the meat mixture. Reserve the rest for the tops of the meatloaf muffins.
Press the meat into the muffin cups (you should be able to get eight to 10 out of this amount of meat).
Top with a dollop of tomato sauce/ketchup on each one.
Cook for 30-35 minutes.
Serve two per person.

Notes

Nutritional Info: Using 1 egg, 93/7 Ground Turkey, 1/2 cup of ketchup and dividing into 10 meatloaf muffins, the calorie count is about 110 per muffin. (Pretty good if you ask me!)

Nutrition

Serving Size: 2 meatloaf muffins
Calories: 220
Sugar: 6
Fat: 10
Carbohydrates: 9
Protein: 22