These healthy meatloaf muffins are a super easy recipe made with pantry staples that will quickly become your family’s go-to meal. They can also be made ahead as freezer meals to pull out throughout the week.
These days, I’m all about finding healthy easy recipes that can be made ahead, frozen as freezer meals, and then reheated throughout the week. After a full day of work and parenting two little people, I just don’t always have time to make dinner from scratch. Sound familiar? I’m sure it does.
Which is why these healthy meatloaf muffins are a god send during those hectic weeknight when I just can’t be bothered to prepare dinner. I just pull them out of the fridge or freezer, pair it with a quickie salad, and dinner is on the table in no time. Don’t we all just LOVE that?
Table of contents
Why This Recipe Works
Meatloaf has always been a staple in my house. My mom used to make them when we were kids, so I still get cravings today. I prefer making mine into meatloaf muffins instead of a traditional full loaf because I like getting a little more caramelization action all around the edges of the muffin pans. More caramelization = more flavour = more smiles at the table.
These healthy meatloaf muffins are definitely not traditional, but let’s be honest, meatloaf screams 1950s. It was begging for a trendy little upgrade and the flavours of the Greek islands work perfectly.
Lean Ground Beef – For this recipe, I like to use grass fed extra lean ground beef. But thats my personal preference. You can, of course, use any type of ground meat that you prefer.
Oats – Instead of bread crumbs, I prefer to use gluten free oats as a binger to add a little more nutritional value.
Spinach – You can use fresh or frozen spinach to add some extra nutrition and Greek vibes.
Feta – Again, Greek vibes. Nothing screams Greek food like feta cheese so this ingredient is very important.
Tomato Sauce – I like to add tomato sauce to these meatloaf muffins to still give it that sauciness we love in a traditional meatloaf while changing up the flavour profile.
Herbs – I try to bring lots of Greek flavour to this recipe by using oregano, mint, and parsley.
Lemon – One lemon goes a long way here, as I use the juice and zest of one lemon to really bring out all the lovely Greek flavours.
How to Make This Recipe
Step 1: Add all recipe ingredients to a bowl.
Step 2: Mix until combined, being careful not to overwork.
Step 4: Divide the mixture into 8 balls and press into muffin pan.
Step 5: In a small bowl, mix together the glaze ingredients. Smear a spoonful of the sauce onto each muffin and bake for 25 minutes, or until the meatloaf muffins reach an internal temperature of 160 F.
We start with good meat. I use a grass fed extra lean ground beef but you can easily substitute lamb, turkey, pork or chicken. I then add just a touch of gluten free oats as my binder, and lots of Greek flavour including oregano, spinach, tomatoes, lemon, mint, parsley and feta cheese. OMG. That feta really does these babies wonders.
On top, I skip the sugary ketchup topping and make my own with tomato sauce, lemon zest and good quality honey. I then finish the whole thing off with a little extra feta cheese and weeeee- get in my mouth. I usually recommend two Greek gluten free meatloaf muffins per person, but let’s be honest – it’s really hard to not keep popping them back.
This recipe freezes incredibly well so I suggest making a double batch and keeping them ready to go for crazy week nights. I line my baking tray with plastic wrap, sit all of the meatloaf muffins on top (sauce side up) and freeze them there until solid. Then I wrap each of them in tin foil, pop them into freezer bags, and put them in my chest freezer. Then when it’s time to eat, I just pop them (still wrapped up in foil) into the oven at 350 F until they’re warmed through.
Definitely. Just make sure you use gluten free oats.
Yes very much so. They are the perfect size and have a mild flavour.
I have never personally tried to make this recipe vegan but I do have a Vegan Lentil Meatloaf recipe which you can try here, and you can add in the Greek flavourings.
More Recipes You Might Like
Here are some more of my favourite savoury muffin recipes!
- MEXICAN MEATLOAF MUFFINS
- SPINACH CHICKEN PROTEIN MUFFINS
- LENTIL MEATLOAF MUFFINS
- MEXICAN CAULIFLOWER MINI MUFFINS
Have you made healthy meatloaf muffins before? Would you try this Greek flavoured version?
Healthy Meatloaf Muffins (Gluten Free!)
- 1 lb grass-fed extra lean ground beef
- 1 clove garlic finely minced
- 2 Tbsp onion finely minced
- 1 Tbsp plus 1 tsp oregano
- 1/4 cup gluten free oats
- 1/4 cup frozen spinach finely minced
- 2 Tbsp tomato sauce
- 2 Tbsp mint finely minced
- 2 Tbsp parsley finely minced
- 1 tsp lemon juice
- 1 tsp lemon zest
- 1 egg
- 1/4 cup feta cheese finely crumbled
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/4 cup tomato sauce
- 1 Tbsp honey
- 1 tsp lemon zest
- Parsley chopped
- Mint chopped
- Lemon zest
- Feta cheese crumbled
- Preheat your oven to 350 F. Grease 8 muffin tin holes.
- In a bowl, mix together all of the meatloaf ingredients until combined, being careful not to overwork.
- Divide the mixture into 8 balls and press into the prepared muffin tin holes.
- In a small bowl, mix together the glaze ingredients. Smear a spoonful of the sauce onto each muffin and bake for 25 minutes, or until the meatloaf muffins reach an internal temperature of 160 F.
- Garnish with extra parsley, mint, lemon zest and feta cheese, if desired.
What flavours would you like to see turned into a savoury muffin recipe? Leave me a comment below with your favourite combinations!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.