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    You are in: Home / Recipes / Meatloaf Muffins Recipe
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    Meatloaf Muffins

    Average Rating:

    22 Total Reviews

    Showing 21-22 of 22

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    • on January 10, 2005

      Great flavor (the thyme is unusual, but works), and a nice change from my regular meatloaf. Only thing I did differently was bake for about 30 minutes, and omitted the barbecue sauce glaze; I'm sure it would be tasty, but I didn't have any and the muffins were perfectly moist and delicious without. I agree with Fay that this is especially good for brown-bagging-- my husband has a couple in his lunchsack today (at his request!). Thanks for posting.

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    • on October 29, 2004

      This is such a wonderful idea and so convenient for the brown bag too. I made the mixture 4 days ago using 2 kgs of mince. I thought I'd freeze half and use another time. But no I sent the last 6 with Josh for his lunch today. Meatloaf as you know is one of his favourite lunch options. I added ginger, garlic, green chillies and cilantro instead of parsley. Followed the rest of the instructions. The presentation was also so cute. Will make this over and over again! Thank you! :) Fay

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    Nutritional Facts for Meatloaf Muffins

    Serving Size: 1 (1345 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 196.4
     
    Calories from Fat 92
    47%
    Total Fat 10.2 g
    15%
    Saturated Fat 3.8 g
    19%
    Cholesterol 85.0 mg
    28%
    Sodium 466.3 mg
    19%
    Total Carbohydrate 11.7 g
    3%
    Dietary Fiber 0.8 g
    3%
    Sugars 4.3 g
    17%
    Protein 13.8 g
    27%

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