Mini Meatloaf Muffins

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READY IN: 1hr 15mins
Recipe by ratherbeswimmin

In 'SOS! The Six O'Clock Scramble to the Rescue' by Aviva Goldfarb

Ingredients Nutrition


  1. Preheat the oven to 350°.
  2. In a skillet, heat the oil over medium heat; saute the onions, carrots, oregano, and garlic for 3-5 minutes until the vegetables are tender.
  3. Remove them from the heat and let them cool for 5 minutes.
  4. Meanwhile, in a large mixing bowl, combine the remaining ingredients, then add the onion and carrot mixture; stir thoroughly.
  5. Spray the wells of a 12-cup muffin tin with nonstick cooking spray.
  6. Spoon the meat mixture into the wells, dividing it evenly (each mini meatloaf should completely fill a muffin well but won't go much over the top of it.
  7. Bake for 30 minutes.
  8. Remove them from the oven and let them sit for 5 minutes before serving; or refrigerate them for up to 2 days before reheating and serving, or freeze them for up to 3 months.

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