Mini Meatloaf Muffins with Cheese and Zucchini
Ground beef muffins with cheese, zucchini, and onion, glazed with ketchup and baked in a muffin tin until browned and cooked through.
Equipment
- muffin tin
- Large mixing bowl
- Instant read thermometer
- Cooking spray
Ingredients
Main Ingredients
- 16 oz 80/20 ground beef
- 1 cup breadcrumbs gluten free if needed
- 1 large egg
- ¼ cup milk
- 1 small onion finely chopped
- 1 cup shredded cheddar cheese or pepper jack
- 1 cup shredded zucchini or spinach
- ¼ tsp salt
- ½ tsp black pepper
- ½ cup ketchup or barbecue sauce, divided
Instructions
Cooking
- Prep. Heat the oven to 375 degrees F and grease a muffin tin.
- Mix. Blend the beef, crumbs, egg, milk, onion, cheese, zucchini, salt, pepper, and 1/4 cup ketchup until just combined.
- Fill. Divide the mixture among 12 muffin cups and top each with the remaining ketchup.
- Bake. Bake 20 to 25 minutes until the centers reach 160 degrees F.
- Rest. Rest 2 minutes, then lift the muffins out and serve.
Notes
Substitutions: Use ground turkey, spinach, or barbecue sauce, and bake turkey to 165 degrees F.
Tips: Grease the tin well and do not overmix so the muffins stay tender.
Storage: Refrigerate up to four days or freeze up to three months.
Nutrition counts three muffins per serving.