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Meatloaf Muffins

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Yes please!!

Meatloaf regularly finds its way on my weekly meal plan for several reasons, not only because it’s delicious and one of my favorite comfort foods, but it’s also easy to make ahead, freezes well (both raw and fully cooked) and it’s a more economical way to get grass-fed beef into our diet because ground meat is way less expensive than steak, but you already knew that.

The only downside is that it takes a while to a bake an entire 2-lb. loaf of meat. That and my kids don’t think it’s the prettiest meal. So for those two reasons alone I’ve started making these mini-meatloaves using a muffin pan. Aren’t they cute?



  • 1 1/2 lb. ground beef

  • 1 small onion, minced

  • 3 garlic cloves, peeled and minced

  • 1/2 cup sugar-free barbecue sauce such as Riggs

  • 1 tsp. dried thyme

  • 1/2 tsp. salt

  • 1/2 tsp. black pepper


  • 2 medium sweet potatoes, peeled and cubed

  • 1/4 tsp. salt


  1. Preheat oven to 350°F.

  2. Place ground beef in a medium bowl and set aside.

  3. Spray cooking spray in a small skillet over medium heat. Add onions and sauté, stirring occasionally, until they start to soften.

  4. Add garlic, cook 30 seconds, or until fragrant.

  5. Add onion-garlic mixture to ground beef. Add barbecue sauce, sea salt, pepper and dried thyme. Using your hands or a spoon, mix well to combine.

  6. Divide meat mixture evenly among 12 wells of a muffin pan.

  7. Bake in preheated oven for 20 minutes or until meat is no longer pink in the center.

  8. While meatloaves are baking, steam sweet potatoes until tender, about 10-12 minutes. Drain and puree sweet potatoes in a food processor, or mash well with a fork.

  9. Scoop topping onto meatloaves or fill a plastic zip-top with topping, trim the corner of the bag with scissors and pipe topping onto meatloaves. Or use a spoon to top.

  10. Drizzle with additional barbecue sauce, if desired. Makes 6 servings.


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