Recipe: Veggie-Packed Meatloaf Muffins

If you haven't gathered by now, I love a good meal prep recipe. This one is great because the kids LOVE it (anything in mini form is a yes in my house), and I love it because it's easy to make, reheats well and is packed with veggies, to boot! It makes a great make-ahead dinner to reheat on busy days, or as an option to pack in lunches throughout the week. You can mix it up however you like in terms of veggies (we love grating in some sweet potato) and you can easily make it nut-and egg-free if need be. Enjoy!

Veggie-Packed Meatloaf Muffins

Makes 8-10 muffins

1/4 cup onion, finely diced 1/4 cup mushrooms, chopped (optional) 1/4 cup zucchini, shredded or finely diced* 2 cloves garlic, minced 3/4 tsp sea salt 1 tbsp Italian seasoning 2 tbsp tomato paste 1/2 cup almond flour (nut-free? sub whole wheat, spelt or cassava flour) 1 egg or 1 tbsp ground flax mixed with 3 tbsp water 1 lb ground meat: I like using 1/2 lb ground beef and 1/2 lb ground pork. You could use turkey, chicken, lamb or venison. *you could use any shredded veggie you like, here-- sweet potato, carrots, etc.

1. Preheat oven to 375. 2. Grease a silicone or non-stick muffin pan. 3. In a large bowl, combine all ingredients, mixing well with hands. 4. Form into rough balls and press approx. 1/3 cup balls into muffin cups. Press tops down. 5. Bake in oven, 25-30 minutes until cooked through. We like to serve ours with mashed cauliflower and a big squirt of ketchup!

  • Facebook
  • Instagram
  • Pinterest
  • iTunes
  • YouTube
PC_S3_IG_115 (2).png
Copy of HMMP_blogad.png
  • Grey Facebook Icon
  • Grey Instagram Icon
  • Grey YouTube Icon
  • Grey Pinterest Icon

Heading 1

© 2020 Kristin Rugg Dovbniak for Healthy Mama Kris. All Rights Reserved. Terms of Use

Headshots Marie Guagliardo Photography & Sarah Zollo Portraits