Mini Meat Loaf Muffins
Mini Meatloaf Muffins tick off a lot of boxes. They are a good protein source, they appeal to all members of the family, portion control is built in, they taste just as good the next day, they pack well, they make great sandwiches, and you can customize them so that some family members who don’t like onions can have without, some can have with, and so on. A winner.
Servings: 18 to 20
Calories: 150kcal
This recipe for Mini Meat Loaves was submitted by a reader for our post-wls bariatric-friendly recipe collection.
Ingredients
- 2 pounds extra lean ground beef
- 1 envelope reduced sodium dry onion soup mix
- 3/4 cup plain dry bread crumbs
- 2 whole eggs or try Egg Beaters
- 3/4 cup water
- 1/3 cup reduced sugar ketchup
Instructions
- Preheat oven to 350 degrees.
- In large bowl combine all ingredients, mixing well.
- Spray muffin tins with no-stick spray.
- Fill muffin cups with 1/3 cup of meatloaf mixture.
- Press lightly to smooth the tops.
- Bake uncovered for 40 minutes.
- Makes 18 to 20 mini meat loaves, which freeze beautifully.
Spa Index Kitchen Notes
We got 18 muffins out of our recipe, so adjust your nutritional stats accordingly, if you get more or less.
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Nutrition
Serving: 1 Muffin | Calories: 150 kcal (8%) | Carbohydrates: 5 g (2%) | Protein: 13 g (26%) | Fat: 7 g (11%)
We made these 3 times. First time plain as written, second time as Taco Muffins like written in comments, and third time with Teriyaki Sauce and pineapple tidbits. The tacos were the most popular.
Make it often. Nothing not to like. Except maybe a heap of gravy and buttered potatoes. That would be nice if I wasn’t too fat!