Rating: 5 stars
2 Ratings
  • 5 star values: 2
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Meatloaf in a muffin tin cooks in about half the time, and this recipe is a little different. I find it easier on the stomach than my mom's meatloaf, because I saute the onions and bell pepper. Seal leftovers in an airtight container and refrigerate or freeze. Freezes really well for quick supper later!


Recipe Summary

12 meatloaf muffins


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). Lightly grease a 12-cup muffin tin.

  • Heat oil in a skillet over medium-high heat. Saute onion and bell pepper in the hot oil until softened, 5 to 7 minutes. Remove from heat and let cool slightly, about 10 minutes.

  • Combine sauteed onion mixture, turkey, sausage, oats, 1/2 cup ketchup, carrot, egg, Worcestershire sauce, garlic, salt, and pepper in a large bowl. Mix lightly and thoroughly.

  • Spoon mixture evenly into the prepared muffin tin using an ice cream scoop, filling each to the top, mounding if necessary. Top each with a drizzle of ketchup and about 1/5 slice of bacon.

  • Bake in the preheated oven until muffins are browned on tops and no longer pink in the centers, about 30 minutes.

Cook's Note:

You can use soy sauce instead of Worcestershire sauce, if preferred.

Nutrition Facts

163 calories; protein 12.4g; carbohydrates 8.2g; fat 9g; cholesterol 56.6mg; sodium 486.2mg. Full Nutrition