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A white plate with two savory meat muffins garnished with herbs is perfect for brunch, served alongside a creamy coleslaw with shredded carrots and cabbage. In the background, a muffin tray hints at more delicious mini muffin recipes waiting to be discovered on the dark cloth napkin.
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Mini Meatloaf

Using a muffin tin makes these meatloaves easy to eat and determine serving size!
Course Main Dish
Cuisine American
Method Oven
Main Ingredient Beef
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Calories 229kcal
Author Kelli Miller

Ingredients

  • 1 ½ lb. raw ground beef
  • ½ Cup(s) finely chopped onion
  • ½ Cup(s) shredded carrots
  • ½ Cup(s) cabbage slaw may substitute finely shredded red or green cabbage
  • ½ Cup(s) fat-free liquid egg substitute like Egg Beaters Original
  • 1 tablespoon Worchestershire Sauce
  • ¼ teaspoon ground chili powder
  • ½ teaspoon minced garlic
  • salt and black pepper to taste
  • ¼ Cup(s) ground FiberOne Original cereal
  • Nonstick spray for muffin tin

Instructions

  • Preheat oven to 400 degrees. Spray a muffin tin with nonstick spray.
  • To make the meatloaves, mix ground beef with all other ingredients, except spray.
  • Distribute evenly into 12 muffin cups.
  • Smooth out the surfaces with a spatula or spoon.
  • Bake in preheated oven for 20-22 minutes, or until meatloaves are cooked through.
  • Allow to cool and carefully remove from muffin tins. Serve and enjoy! Or freeze for later use.

Nutrition

Serving: 1g | Calories: 229kcal | Carbohydrates: 12g | Protein: 14g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 225mg | Fiber: 2g | Sugar: 5g
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