This Skinny Meatloaf Muffin recipe never disappoints! It’s a recipe that’s easy and foolproof.  A classic meatloaf recipe made into individual portion sizes! It just doesn’t get any easier than this!

THIS POST IS SPONSORED BY LAURAS LEAN, ALL OPINIONS ARE 100% MY OWN.   

 I’ve teamed up with Carusele to participate in the LaurasLean campaign, to make this Skinny Meatloaf Muffins using Laura’s 96% Lean Ground Beef.

What makes Laura’s Lean Beef different than other brands of beef?

 Unlike most other “natural” beef, Laura’s Lean product is a “Never Ever” offering, meaning their protein is sourced from suppliers that raise their cattle without ever using added hormones or antibiotics and are always vegetarian fed.

 Laura’s 96% Lean Beef is certified through the American Heart Association heart check program and meets USDA standards for “Extra Lean?”  That means each 4 oz. serving of Laura’s Lean contains less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 mg of cholesterol per 100 grams serving. 

Where can I find Laura’s Lean ground beef, patties or plant-based burgers?

Find Laura’s Lean ground beef or plant-based products near you using the Store Locator HERE.

 

What ingredients do I need to make these Skinny Meatloaf Muffins?

• 96% lean ground beef -I use 96% Laura’s Lean ground beef. 
• Garlic-minced 
• Spices- dried thyme, dried oregano, black pepper, salt, dried onion flakes or powder 
• Bread crumbs- I like to use Italian style bread crumbs for additional flavor 
• No sugar added ketchup- for inside the meatloaf and for topping
• Worcestershire sauce- for added flavor 
• Egg

How do I make these Skinny Meatloaf Muffins?

Preheat oven to 350 degrees.

Spray a regular 12-cup muffin tin with non stick cooking spray. Set aside. 

In a large mixing bowl combine bread crumbs, minced garlic, & seasonings. Mix well. 

Stir in beaten egg, Worcestershire sauce, ketchup, and meat. Mix everything together until well combined. 

Divide the mixture into 12 balls. Press each ball firmly into a well of the muffin pan and flatten the tops. 

Bake 20-25 minutes until the meatloaf muffins are cooked all the through and the tops are lightly golden.

Remove from oven.

Top each meatloaf muffin with a teaspoon of “no sugar added” ketchup and return to the oven and bake for another 5 minutes.

Garnish with parsley, if desired.

 

Ingredients:

• 1.5 lbs 96% lean ground beef ( I use 96% Laura’s Lean ground beef)
• 1 Tbsp minced garlic or 3 cloves
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 3/4 teaspoon salt
• 1/2 tsp dried onion flakes or powder 
• 1/2 cup Italian style bread crumbs
• 1/2 cup no sugar added ketchup + 1/4 cup for topping 
• 1 tsp Worcestershire sauce 
• 1 large egg or 2 egg whites

Directions:

1. Preheat oven to 350 degrees. 
2. Spray a regular size 12-cup muffin tin with non stick cooking spray. Set aside. 
3. In a large mixing bowl combine bread crumbs, minced garlic, & seasonings. Mix well. 
4. Stir in egg or egg whites, Worcestershire sauce, ketchup, and meat. Mix everything together until well combined. 
5. Divide the mixture into 12 balls. Press each ball firmly into a well of the prepared muffin pan and flatten the tops. 
6. Bake 20-25 minutes until the meatloaf muffins are cooked all the through and the tops are lightly golden. Remove from oven.
7. Top each meatloaf muffin with a teaspoon of “no sugar added” ketchup and return to the oven and bake for another 5 minutes. 
8. Remove from oven. Garnish with parsley, if desired. 

Makes 12 meatloaf muffin servings 

2 Points®  for 1 muffin or 5  Points® for 2 muffins  

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

• The inside of the meatloaf muffins should be cooked well until it reaches the temperature of at least 160 degrees.
•  Store leftovers in the fridge for up to 7 days or in the freezer for up to 3 months in a ziplock freezer bag or an airtight container
• To defrost: place frozen muffins in refrigerator overnight. Place the muffins into a muffin tin. Cover with foil and reheat at 350 degrees for 15-20 minute or until cooked all the way through.