Making this baby meatloaf recipe in small muffin sizes might just be the ultimate cooking hack you never knew you needed. Not only does it save you time in the kitchen, but it also offers convenient portion control and a fun twist on a classic dish.
These healthy meatloaf muffins, glazed to perfection and packed with flavour, are not only delicious but incredibly easy to make.
Perfect for lunch box on its own. Or paired with a medley of yummy veggies, this meal is a wholesome and satisfying dinner option that will have everyone asking for seconds.
Ingredients for the Baby Meatloaf recipe:
- Tomato passata
- Brown sugar
- Apple cider
- Garlic powder
- Onion powder
- Beef mince and Sausage mince
- Onion
- Carrots
- Garlic
- Flat-leaf parsley
- Oregano
- Tomato chutney
- Extra virgin olive oil
- Bread crumbs
- Paprika
- Large egg
- Broccoli
- Cherry Tomatoes
- Green beans
- Lemon
- Sea salt and cracked pepper
FAQ about this meatloaf muffins:
Absolutely! You can prepare the muffins in advance and store them in the refrigerator for up to 2-3 days. Simply reheat them in the oven or microwave before serving
Yes, these muffins are freezer-friendly. Once they are completely cooled, you can wrap them individually or store them in an airtight container and freeze for up to 3 months. Thaw them in the refrigerator overnight before reheating until piping hot.
While the chutney adds flavour and sweetness to the meatloaf mixture, you can certainly omit it if you prefer. You may want to adjust the seasoning to compensate for the missing sweetness.
Baby Meatloaf with Steamed Veggies
- Total Time: 35 minutes
- Yield: 4 1x
Description
Perfect for lunch box on its own. Or paired with a medley of yummy veggies, this meal is a wholesome and satisfying dinner option that will have everyone asking for seconds.
Ingredients
Meatloaf tomato glaze:
- 1 cup Tomato passata
- 1/4 cup Brown sugar
- 2 tablespoons Apple cider
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
Baby Meatloaf:Â
- 400g Beef mince
- 200g Sausage mince
- 1 Onion, coarsely grated
- 2 Carrots, peeled and coarsely grated
- 2 cloves Garlic, peeled and crushed
- 6 springs Flat-leaf parsley, leaves finely chopped
- 6 springs Oregano, leaves chopped
- 1/2 cup Tomato chutney, or preferred chutney
- Extra virgin olive oil, for greasing & drizzling
- 1/2 cup Panko Breadcrumbs
- 1 teaspoons Paprika
- 1 Large egg, lightly beaten
 Sides:
- 2 head Broccoli, cut into florets
- 1 punnet Cherry Tomatoes, cut in half
- 200g Green beans, washed and trimmed
- 1 lemon Lemon, juice
- Sea salt and cracked pepper to taste
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Instructions
Preheat oven to 220°C /200°C fan forcedÂ
For the meatloaf tomato glaze:
- Mix the glaze ingredients together in a small bowl. Set aside.Â
For the Baby Meatloaf:Â
- In a large mixing bowl, combine the breadcrumbs, onion, garlic, and half of the chutney. Mix well to ensure the breadcrumbs are evenly distributed among the onions and chutney. (see note 1)
- Add the mince, carrots, herbs, paprika, egg and 1/2 teaspoon salt in the bowl.Â
- Using clean hands, mix to combine well. (see note 2)
- Press the mixture into the cups of a 12-cup muffin pan that has been sprayed with cooking oil.
- Generously cover the baby meatloaf muffins with the glaze.
- Bake for 25 minutes or until cooked through. Allow them to rest for 5 minutes before serving.
For the sides:
- Meanwhile, steam broccoli in a steam basket over a saucepan of boiling water for 3 minutes, add the green beans and steam a further 2 minutes or until vegetables are just tender. Remove from steamer basket and drain excess water.
- Place vegetables and cherry tomatoes in a bowl, drizzle over the lemon juice and extra virgin olive oil and gently toss to combine. Season to taste.
- Serve the glazed meatloaf muffins, steamed broccoli, beans, and cherry tomatoes with remaining chutney on the side.
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Notes
- Be sure to mix the wettish ingredients (grated onion and chutney) Â into the breadcrumbs promptly to prevent clumping. Performing this step separately will also guarantee that the breadcrumbs retain some moisture, enhancing the overall moistness of the meatloaf.
- It’s a good idea to test seasoning before you bake the meatloaf. Cook a small amount of the meat mixture in a frying pan over medium-high heat until fully cooked. Then, taste and adjust salt levels if needed.
- Prep Time: 10
- Cook Time: 25
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