Muffin Pan Mini Meatloaf Recipe

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Muffin Pan Mini Meatloaf

With just a few simple ingredients you can make individual meatloaf muffins that your family will love. Form grass-fed ground beef into meatballs and then press into an oil-sprayed muffin tin. The meatloaf recipe is perfect for lunch or a quick and easy dinner. Top each meatloaf muffin with ketchup immediately after removing pan from oven and serve mini loaves with a side of your favorite tomato sauce.

Prep

Minutes

Cook

Minutes

Makes

Servings

Ingredients

1 pound Panorama Organic Grass-Fed 85/15 Ground Beef
1/2 medium-sized onion, diced
1 egg, whisked (or equivalent to 1 egg in egg whites)
1/2 cup Panko bread crumbs (for a Paleo-friendly recipe, substitute 1/2 cup gluten-free flour made from one part almond flour, one part coconut flour and one part brown rice flour
1/4 cup ketchup
1/4 cup fresh parsley
2 teaspoons garlic powder
2 teaspoons oregano
2 teaspoons Worcestershire sauce

Made with Our

Panorama Organic Grass-Fed 85/15 Ground Beef

1 lb. frozen organic grass-fed and grass-finished ground beef

Your Price

$13.99

Step 1

Preheat oven to 375 F. Spray a muffin pan with a light coating of cooking oil.

Step 2

Empty ground beef into a bowl. Mash it and stir it to break up the meat. Empty all remaining ingredients into the ground beef bowl. Mix well.

Step 3

Divide meat mixture into 12 individual meatballs. If muffin pan has 6 spaces instead of 12, simply cook in 2 batches. Place each meatball into its own space in the muffin pan.

Step 4

Bake in the oven for 20 minutes or until meat is cooked to an internal temperature of 160 F.

Step 5

Remove muffin pan from oven and allow meatloaf to cool. Drizzle ketchup on the top of each mini meatloaf immediately after removing from the oven