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.
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.
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.