Description
Mini Meatloaf – this easy + delicious mini meatloaf muffin recipe is perfect for busy weeknights and kid-friendly! Simple, real ingredients!
Ingredients
Scale
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup Bob’s Red Mill rolled oats or almond flour*
- 1/2 cup unsweetened almond milk
- 1 large egg
- 1/2 cup yellow onion, diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 batch meatloaf glaze (optional)
Instructions
- Preheat oven to 350 degrees F.
- In a medium mixing bowl combine ground beef, ground pork, oats (or almond flour), unsweetened almond milk, egg, onion, salt, pepper, ground mustard, onion powder and garlic powder.
- If you want you can spray your regular-sized muffin tin with olive oil.
- Divide meatloaf mixture evenly between the 12 muffin tins (approx. 2-3 tablespoons per muffin tin).
- Place in oven, middle rack and let cook 15 minutes.
- Meanwhile, make your meatloaf glaze.
- Remove meatloaf muffins from oven and blot the tops dry with a clean paper towel. Brush on meatloaf glaze and return to oven for 5-10 minutes or until meatloaf muffins are fully cooked (160 degrees internal temp).
- Serve immediately.
Notes
- Paleo: to keep paleo use almond flour instead of rolled oats.
- Storage: store in an airtight container in the refrigerator for up to 3 days.