Muffin Tin Meatloaf Recipe



Makes 8 snack-sized portions | Dairy free
Gluten free if made with wild rice instead of bread crumbs

Step 1

1 ¾ lbs. ground beef
1 c. soft bread crumbs or 1 c. cooked wild rice
1 ½ c. zucchini or summer squash, shredded
1 egg, slightly beaten
1 tsp. Italian seasoning
1 tsp. sea salt

Step 2

¼ cup organic ketchup


  1. Preheat oven to 400 degrees. Combine all ingredients from step 1 in a large mixing bowl. Place approximately 1/3 c. beef mixture into 8 openings of 12-cup muffin tin (makes 8 snack-sizes). Gently press down.
  2. Spread ketchup from step 2 on top of each individual meatloaf.
  3. Bake at 400 degrees for 20 minutes, or until center is no longer pink.
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