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Meatloaf Muffins

a delicious herb and carrot packed meatloaf muffin
Author Let's Talk Mommy


  • 1 tsp. olive oil
  • 1 c. finely chopped onion
  • 1/2 c. finely chopped carrot
  • 1 tsp. dried oregano
  • 1 c. ketchup or tomato puree
  • 2 lbs. ground beef extra lean
  • 1 c. finely crushed saltine crackers or bread crumbs
  • 2 Tbsp. american mustard
  • 1 tsp. Worcestershire sauce
  • pinch of black pepper and garlic salt
  • 1/4 c. finely chopped green peppers
  • 2 large eggs
  • Cooking spray


  1. Preheat oven to 350 degrees F. (about 180 degrees C.)
  2. Heat the olive oil in a large pan over medium heat. Add diced onions, diced carrot, diced green peppers and oregano spice.
  3. Sauté about a minute and half and cool.
  4. Combine 1/2 the amount of ketchup or tomato puree to remaining ingredients except cooking spray in a large bowl.
  5. Add sautéed mixture.
  6. Coat muffin tray with cooking spray. I use one calorie spray.
  7. Scoop the meat mixture into a muffin tray using an ice cream scooper or large spoon.
  8. Top each meatloaf muffin with remaining ketchup or tomato puree.
  9. Bake at 350 degrees F. for 30 minutes or until thermometer reaches 160 degrees f.
  10. Start checking them at 25 minutes if your oven cooks fast.
  11. Let stand for 4 minutes before serving.

Recipe Notes

Try my egg free meatloaf too!