Meatloaf Muffins 24.000

Goran Kosanovic for The Washington Post

Local Living Sep 13, 2016

Meatloaf makes a budget-friendly meal, but it takes a long time to bake; this version bakes in standard-size muffin pans, cutting the cooking time in half. That makes it a weeknight-friendly option, too.

The muffins also are great as an after-school snack, served at room temperature. An instant-read thermometer is good for monitoring doneness.

Make Ahead: The meatloaf muffins can be refrigerated in an airtight container for up to 5 days or frozen, tightly wrapped, for up to 3 months.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24 servings; 8 to 12 main-course servings

  • 1 1/2 pounds ground beef (90-10), turkey (mix of light and dark meat) or ground bison
  • 2 cups quick-cooking oats
  • 1/2 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 1/2 cup grated carrots (from 2 medium carrots, scrubbed well)
  • 1/2 cup (about 3/4 ounce) packed spinach leaves, finely chopped
  • 1 medium red bell pepper, stemmed, seeded and finely chopped
  • 3 cloves garlic, minced
  • 2 large eggs, beaten
  • Pinch salt
  • 1/4 teaspoon freshly ground black pepper


Preheat the oven to 425 degrees. Lightly grease the wells of two muffin pans (12 each) with cooking oil spray.

Use a flexible spatula or your clean hands to gently combine the ground meat, oats, ketchup, Worcestershire sauce, carrots, spinach, red bell pepper, garlic, eggs, salt and pepper in a large bowl until just incorporated.

Form the mixture into 24 large balls of equal size -- an ice cream scoop can help -- and place one in each muffin well, which should almost fill it. Bake (middle rack) for 20 to 30 minutes, or until the muffins are browned and the center of each one registers an internal temperature of 160 degrees (for turkey and bison) or 165 degrees (for beef).

Serve warm or at room temperature.

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Recipe Source

From nutrition consultant Casey Seidenberg of Nourish Schools LLC.

Tested by Kara Elder.

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