This recipe transforms traditional meatloaf by baking it in muffin tins for perfect portion control and faster cooking times.
Finely chopped vegetables are mixed into the meatloaf to sneak in extra nutrition without sacrificing flavor.
The addition of cheese creates a moist texture and adds delicious richness to each muffin.
Why You’ll Love This Recipe
- Baking meatloaf in muffin tins reduces cooking time and makes serving easy and mess-free.
- Finely chopped or grated vegetables blend seamlessly into the mixture, hiding their texture and enhancing moisture.
- Cheese adds flavor and keeps the meatloaf tender, making it appealing to kids and adults alike.
Cheesy Hidden Vegetable Meatloaf Muffins
These individual meatloaf muffins are packed with finely chopped vegetables and melted cheese, making them a tasty and kid-friendly way to enjoy more veggies.
- Prep time
- 15 minutes
- Cook time
- 25 minutes
- Servings
- 6
- Yield
- 6 meatloaf muffins
Ingredients
- 1 pound (450 g) ground beef
- 1 cup (90 g) finely chopped carrots
- 1/2 cup (60 g) finely chopped zucchini, squeezed dry
- 1/2 cup (60 g) finely chopped onion
- 1/2 cup (50 g) finely chopped bell pepper (any color)
- 1 cup (113 g) shredded cheddar cheese
- 1/2 cup (50 g) plain breadcrumbs
- 2 large eggs
- 1/4 cup (60 ml) milk
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the vegetable mixture Finely chop the carrots, zucchini, onion, and bell pepper until all are roughly the same small size to blend easily into the meatloaf.
- Mix the meatloaf ingredients In a large bowl, combine ground beef, chopped vegetables, shredded cheddar cheese, breadcrumbs, eggs, milk, ketchup, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently until just combined; avoid overmixing to keep the meatloaf tender.
- Fill the muffin tin and bake Preheat the oven to 375°F (190°C). Lightly grease a 6-cup muffin tin. Divide the meat mixture evenly among the cups, pressing lightly to fill. Bake uncovered for 25 minutes or until the internal temperature reaches 160°F (71°C) using a meat thermometer.
- Cool and serve Let the meatloaf muffins rest in the pan for 5 minutes before removing. Serve warm or refrigerate promptly for later use.
Helpful Tips
- Drain excess moisture from vegetables like zucchini to prevent a soggy texture.
- Use a meat thermometer to ensure muffins reach the safe internal temperature of 160°F (71°C) for ground beef.
- Customize vegetables based on preference or seasonal availability; grated mushrooms or spinach also work well.
Storage and Make-Ahead
Store cooled meatloaf muffins in an airtight container in the refrigerator for up to 3 days.
Reheat thoroughly to 165°F (74°C) before consuming.
For longer storage, freeze muffins individually wrapped in plastic wrap, then place in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes, ground turkey works well as a leaner alternative. Adjust cooking times and ensure it reaches an internal temperature of 165°F (74°C) for safety.
Can I make these meatloaf muffins ahead of time?
Absolutely. Prepare and bake them in advance, then refrigerate or freeze. Reheat thoroughly before serving.
Are these meatloaf muffins gluten-free?
This recipe uses regular breadcrumbs, which contain gluten. Substitute with gluten-free breadcrumbs to make it gluten-free.
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