Mini Meatloaf Muffins
button mushrooms, chopped finely
carrots, peeled and diced finely
handful fresh parsley, chopped
cup barbecue sauce, plus more for garnish
cup bread crumbs, preferably panko
teaspoon freshly ground black pepper
Betty Crocker™ mashed potatoes (optional garnish)
Preheat the oven to 450°F.
Use cooking spray to lightly coat a regular 12-cup muffin pan (or 2 regular 6-cup muffin pans).
Combine all remaining ingredients in a mixing bowl.
Use clean hands to gently combine the ingredients into a very wet mixture.
Shape the meat in 1/2-cup balls. Place a ball in each greased muffin cup.
Serve warm, topped with more BBQ sauce or Betty Crocker™ mashed potatoes, if desired.
More About This Recipe
- If your Mom served you meatloaf when you were growing up, why not show her how grown up you are now by making her these Mini Meatloaves?
These adorable little meatloaf “muffins” come together so quickly and take very little time to cook, making them perfect for a take-along picnic lunch or dinner on Mother’s Day, or any other day of the year!
Combine ground beef, onion, garlic, mushrooms, carrots, parsley, barbecue sauce, egg, bread crumbs, salt and pepper in a big bowl. Shape the meat into 1/2-cup balls.
Place a ball in each greased muffin cup. Bake the meatloaf "muffins" for 10-12 minutes, or until cooked through.
Serve them at room temperature with cold picnic salads, like coleslaw, potato salad, or macaroni salad. Alternately, serve them hot out of the oven, smothered in sauce, and make 'em super cute by piping on a mashed potato topper made from Betty Crocker Pouch Potatoes. Comfort food defined!
No matter how you serve them, have a Happy Mother’s Day!
For dessert, try these delightful Mother's Day Dessert Cups.
The Skinny on Mini Meatloaf Muffins
If you are a purist and prefer to not use onion soup mix, you can always make this WW Meatloaf Recipe and just bake it in muffin tins instead!
To make my meatloaf muffins a little skinnier and healthier, I use quick cooking oats instead of bread crumbs, egg whites instead of whole eggs, and diced tomatoes instead of water.
According to my calculations, these mini meatloaf muffins have 255 calories and:
5 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
6 *PointsPlus (Old plan)
Add some creamy low calorie mashed potatoes and peas or green beans to round out your dinner.
Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:
If you’ve made this Meatloaf Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
My family loves this muffin tin meatloaf! My kids prefer them over a classic meatloaf and honestly, most nights I do too. They taste just as delicious as the traditional recipe, but don’t need to bake as long in the oven. Anything quick is always a win in my book!
Convert your kids to meatloaf lovers with these easy mini meatloaf muffins! There’s just something about mini individual portions that makes dinner that much more fun. These are an easy twist on the classic recipe and are the perfect serving size for your little ones. Regular meatloaf slices can sometimes be a little big for them to eat, but these mini muffins are just the right size. No waste or extras leftover on their plate!
They also make a great freezer meal for busy weeknights. You can make them in advance and freeze for later. Then thaw and reheat on a night where you don’t have a ton of time to spend in the kitchen. Easy peasy! We love serving them with roasted red potatoes and green beans for the ultimate comfort meal.
Freezing Your Meatloaf Muffins After Cooking
I personally prefer to freeze these mini meatloaves after cooking them – I feel like they hold up better in the freezer.
If you choose this method, you’ll want to leave the glaze OFF when you bake them. (You’ll add it on when you reheat them.)
I will generally undercook them by about 5 minutes, but you don’t have to. Make sure to allow the cooked mozzarella meatloaf muffins to cool, and then place them carefully in a ziptop bag in the freezer, being sure to lay them flat and with nothing on top of them.
Once they are fully frozen you can move the bag around or stack other items on top of the muffins.
To reheat, remove the muffins from the freezer and place them in the refrigerator overnight to thaw.
Place the muffins into a muffin tin, top each with glaze, and bake for 20-25 minutes until heated through.
(I don’t recommend trying to reheat the pre-cooked meatloaf muffins directly from frozen, as it will tend to make them dry and tough from overcooking.)
I hope these Mini Mozzarella Meatloaf Muffins will be as popular at your house as they are at ours! Or make some up for your weekly meal prep – they save great in the fridge too! If you really want to go for a bang-up meal, serve these meatloaf muffins with my Garlic Herb Mashed Potatoes!
If you make this recipe, I’d love for you to leave a comment and let me know what you think! Or snap a pic and tag me on Facebook or Instagram!
And as always, be sure to pin this recipe to your Pinterest boards so you’ll know where to find it!!