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Meat Loaf Muffins

1 tablespoon (15 ml) olive oil, plus more for greasing the muffin tin

¾ cup finely diced onion

½ cup finely diced button mushrooms

½ cup finely chopped green bell pepper

¼ cup tomato paste

1 tablespoon (15 ml) ground mustard

2 teaspoons (10 ml) Worcestershire sauce

1 teaspoon (5 ml) finely minced fresh rosemary

2 cloves garlic, peeled and minced

¼ teaspoon freshly ground black pepper

1½ pounds ground beef

1 large egg

1 teaspoon (5 ml) dried thyme

½ teaspoon garlic powder

¼ cup carrot juice

¼ cup water

1. Preheat the oven to 350°F (180°C). Grease the wells of a 12-cup muffin tin with olive oil.
2. Heat the remaining 1 tablespoon (15 ml) olive oil in a medium skillet over medium heat and sauté the onions, mushrooms and peppers for about 2 minutes. Remove from the heat and allow the vegetables to cool.
3. In a small bowl, combine the tomato paste, mustard, Worcestershire sauce, rosemary, garlic and pepper.
4. In a large bowl, mix together the beef, the reserved sautéed vegetables, egg, thyme and garlic powder. Stir in half of the tomato mixture and combine well.
5. Spoon the meat mixture into the greased muffin tin and bake for 10 minutes.
6. While the muffins are baking, combine the remaining tomato mixture, carrot juice and water in a small saucepan. Bring to a quick boil over medium-high heat, and then reduce the heat and simmer, covered, until the muffins are removed from the oven.
7. Remove the muffins from the oven and spoon or brush the sauce on each muffin. Place the muffins back in the oven and bake for another 15 minutes, or until the internal temperature is 160°F (71°C).
8. Allow the muffins to stand for about 5 minutes before eating.

VARIATIONS: Replace ½ pound of the ground beef with ground pork or venison to alter the flavor a bit.

NOTES: Avoid using paper muffin cups, as they will get soggy from the liquid in the meat loaf during cooking. If you end up with an empty muffin tin well or two, fill those halfway with water before placing the muffin tin in the oven to prevent it from warping.

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These meat loaf muffins bake individual portions of savory ground beef mixed with finely diced onion, mushrooms, and green pepper in a greased muffin tin. Half the tomato-mustard mixture seasons the meat while the rest becomes a quick glaze brushed on halfway through. Weeknight-friendly, freezer-ready, and everyone gets a crust.

Pro Tips

• Saute the onion, mushrooms, and peppers first and let them cool before mixing them into the beef. Hot vegetables start cooking the egg on contact.
• Dice the vegetables finely so they melt into the muffins instead of leaving chunks.
• Bake 10 minutes first, brush on the glaze made from the rest of the tomato mixture and carrot juice, then bake 15 minutes more until the center reaches 160°F.
• Let the muffins stand for 5 minutes before eating. They hold together much better after a short rest.
• Replace 1/2 pound of the ground beef with ground pork or venison for a different flavor profile.

Frequently Asked Questions

Are meat loaf muffins paleo?

They are - ground beef bound with egg and vegetables, glazed with tomato paste, mustard, and carrot juice. No breadcrumbs or dairy.

Can I freeze meat loaf muffins?

Yes, they freeze beautifully. Cool them completely and freeze for up to 3 months, then rewarm in the oven so the glaze stays sticky.

How do I know when the muffins are done?

The center should reach 160°F - roughly 25 minutes of baking in total, including the second bake after glazing.

Can I make the meat mixture ahead of time?

Yes - mix it and refrigerate up to a day ahead, then bake. The glaze can simmer away while the muffins do their first 10 minutes.

Recipe Card

Stav Kogan

Meat Loaf Muffins

Print Recipe Pin Recipe

Servings: 4 servings

Calories: 155

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 tbsp olive oil, plus more for greasing the muffin tin
• ¾ cup finely diced onion
• ½ cup finely diced button mushrooms
• ½ cup finely chopped green bell pepper
• ¼ cup tomato paste
• 1 tbsp ground mustard
• 2 tsp Worcestershire sauce
• 1 tsp finely minced fresh rosemary
• 2 cloves garlic, peeled and minced
• ¼ tsp freshly ground black pepper
• 1 large egg
• 1 tsp dried thyme
• ½ tsp garlic powder
• ¼ cup carrot juice
• ¼ cup water
• Spoon the meat mixture into the greased muffin tin and bake for 10 minutes.
• Allow the muffins to stand for about 5 minutes before eating.

Method

 

1. Preheat the oven to 350°F.
2. Grease the wells of a 12-cup muffin tin with olive oil.
3. Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat and sauté the onions, mushrooms and peppers for about 2 minutes.
4. Remove from the heat and allow the vegetables to cool.
5. In a small bowl, combine the tomato paste, mustard, Worcestershire sauce, rosemary, garlic and pepper.
6. In a large bowl, mix together the beef, the reserved sautéed vegetables, egg, thyme and garlic powder.
7. Stir in half of the tomato mixture and combine well.
8. While the muffins are baking, combine the remaining tomato mixture, carrot juice and water in a small saucepan.
9. Bring to a quick boil over medium-high heat, and then reduce the heat and simmer, covered, until the muffins are removed from the oven.
10. Remove the muffins from the oven and spoon or brush the sauce on each muffin.
11. Place the muffins back in the oven and bake for another 15 minutes, or until the internal temperature is 160°F.

Nutrition

Calories: 155kcalCarbohydrates: 3gProtein: 11gFat: 10g

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