A quick, portioned dinner perfect for meal prepping. We have this almost every week, and the leftovers are great for my husband to take to work the next day. The serving size is 1 muffin, but we usually eat 2.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray.

  • Combine beef, tomatoes, bread crumbs, egg substitute, 3 tablespoons ketchup, dried onion, Worcestershire sauce, salt, and pepper in a bowl. Fill muffin cups with the beef mixture.

  • Mix remaining 1 tablespoon ketchup with brown sugar and vinegar in a small bowl to create a glaze. Brush or spoon glaze over the muffins.

  • Bake in the preheated oven until muffins are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Cook's Note:

One beaten egg can be used in place of the egg substitute.

Nutrition Facts

131 calories; 5 g total fat; 22 mg cholesterol; 499 mg sodium. 11.9 g carbohydrates; 9 g protein; Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I love the ease of making the meatloaf in muffin pans. The recipe came together very quickly and cooked in about 30 minutes which was great for a weeknight meal. I thought the meatloaf itself was just ok. I wasn't crazy about the texture. There were a lot of bread crumbs in the mix which made the texture a little mushy. I also thought they were a little bland. I would definitely use the cooking method again but change up the flavors. Read More