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!

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Recipe Summary

Servings:
12
Yield:
12 meatloaf muffins
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Ingredients

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

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin tin.

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  • 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
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/26/2021
Delicious,.. my only change was to sauté the carrots with the onions and peppers. My muffin pans were smaller so I got 15. Lots of leftovers for me.. tastes good cold too. Read More
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