These cheesy meatloaf muffins were randomly thrown together from stuff I needed to use up in my fridge, so feel free to substitute and change whatever you want.


Recipe Summary test

20 mins
40 mins
1 hr
12 meatloaf muffins


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


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Spray two extra-large 6-cup muffin tins with nonstick cooking spray.

  • Mix milk, 3 tablespoons Italian dressing, mustard, and egg together in a large bowl. Mix in quick-cooking and old-fashioned oats followed by Swiss cheese, Parmesan cheese, and mozzarella cheese. Let mixture sit for 3 to 5 minutes. Mix in beef, onion, oregano, garlic, celery seed, garlic powder, salt, and pepper. Let sit for another 3 to 5 minutes to absorb liquid, as mixture will seem very wet.

  • Scoop out mixture and mold into twelve 1/3- to 1/2-cup balls. Place into the prepared muffin tins. Drizzle tops with more Italian dressing.

  • Bake in the preheated oven until no longer pink in the centers and browned on top, 35 to 45 minutes. Remove muffins from the oven and drizzle tops with ketchup.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Broil in the preheated oven until ketchup is cooked and meat muffins are crispy, 5 to 10 minutes.

Cook's Note:

If you don't have an extra-large muffin tin, make balls smaller and place them into normal 12-cup muffin tins. Adjust cooking time accordingly.

Nutrition Facts

204 calories; protein 14.6g; carbohydrates 7.4g; fat 12.8g; cholesterol 60.2mg; sodium 264.7mg. Full Nutrition