Basic Meatloaf Muffins


  • 1 lb (454 grams) ground beef
  • 1 egg, beaten
  • 1/4 cup (59 ml) onion, chopped
  • 1/4 cup (59 ml) bell pepper, chopped
  • 1 tablespoon (15 ml) tomato paste
  • 1 teaspoon (5 ml) garlic, minced
  • salt to taste
  • pepper to taste


Oven: Preheat oven to 400 F/ 200C/ Gas Mark 6. Combine all ingredients, and mix well. Take parchment paper and fill 6 cups of a cupcake/muffin pans with parchment, folding and cutting the pieces to fit. Divide the meatloaf mixture between 6 cupcakes. Top with cheese if using. Place cupcake pan on a rimmed cookie sheet to help catch any liquids that overflow during baking. Bake 15-20 minutes, until muffins are set and lightly browned. Carefully remove from oven, and let cool to handle.

Pull out the muffins from the pan by pulling on the sides of the parchment paper. Set on paper towel to drain. Either eat immediately, or store in an airtight container in the fridge.

Base recipe makes 6 servings, 3.4 oz/ 96.3 g a piece.

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About This Recipe

Meatloaf muffins are a great bake and go dish that travels well. Enjoy with or without cheese!

Note: The macro adjustment ingredient amount is to be added to the total recipe when baking, while the macro adjustment macros are for each individual serving of the total recipe.

Recipe Macros per Serving

Protein: 14 gram(s)

Carbs: 1.6 gram(s)

Fiber: 0.3 gram(s)

Fat: 13 gram(s)

Calories: 182

Net Carbs: 1.3 gram(s)