Making meatloaf in a standard muffin tin cup is a great way to help with portion control, and you know what a serving size is. 2 of these mini meatloaves are 4 points and only 276 calories. These meatloaves are great with a side of mashed potatoes and green beans.
I used 96% lean ground beef to make these mini meatloaves but you could definitely use fat-free ground turkey to make them fewer points. I just don't really care for ground turkey that much and would rather have my beef. Thank God for the 96% fat-free ground beef. I find that at either Wal-Mart or Aldi. 93% is more common. I eat a lot of chicken and ground beef.
Tips for Mini Meatloaf Muffins
Don't have a muffin tin pan? Use a bread pan instead and cut the meatloaf into 12 equal portions.
Shredded carrots are optional and are not necessary. I diced mine for this recipe but would have preferred them shredded.
There are so many substitutes for saltine crackers. You can use crushed potato chips, oatmeal, bread crumbs, ground-up oyster crackers, etc. Bread crumbs also help bind and moisten the meatloaf.
Why are eggs necessary in meatloaf? Eggs are found in almost every meatloaf recipe you find. They help bind the meat mixture together and help the loaf form a nice shape.
How to Make Meatloaf Muffins
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, ½ cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 (standard muffin tin size) muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
Other Muffin Recipes
4 Ingredient Egg and Sausage Muffins
Diner Meat Loaf Muffins
- Yield: 12 1x
Ingredients
- teaspoon olive oil
- 1 cup finely chopped onion
- ½ cup finely chopped carrot
- 1 teaspoon dried oregano
- 2 garlic cloves, minced
- 1 cup reduced sugar ketchup, divided
- 1 pound ground beef, 96% lean
- 1 cup finely crushed fat-free saltine crackers (about 20)
- 2 tablespoons prepared mustard
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon freshly ground black pepper
- 2 large eggs
- Cooking spray
Instructions
Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, ½ cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
Spoon the meat mixture into 12 (standard muffin tin size) muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.
Notes
myWW: blue: 2; green 2; purple: 2
My WW Personal Points: 2 Click here to see in recipe builder (will have to log in)
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 2 muffins
- Calories: 276
- Fat: 8.6g
- Carbohydrates: 21.7g
- Fiber: 1.8g
- Protein: 28.6g
Keywords: meatloaf muffins
Jenna says
What recipe picture? The points listed in the notes section are more accurate. You can always double-check by entering it in the recipe builder that comes with WW. Unfortunately if it's an image from Pinterest we can't go back and edit the mistakes.
Julie says
I am confused about how many points for green. On the recipe picture it says 6 points. On the actual recipe it lists 2 points. Could you please explain?