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Skinny Meatloaf Muffins

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 

2-3 PersonalPoints™ for 1 muffin or 5 PersonalPoints* for 2 muffins  

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

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 Personal Points on your individualized plan. 

*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. 
Yield: 12

Skinny Meatloaf Muffins

Skinny Meatloaf Muffins

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!

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 35 minutes

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 egg whites

Instructions

    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

    2-3 PersonalPoints™ for 1 muffin or 5 PersonalPoints* for 2 muffins


    *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

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 them back into a muffin tin. Cover with foil and reheat at 350 degrees for 15-20 minutes or until cooked all the way through. 
  • Smartpoints: GREEN/BLUE/PURPLE: 2 SmartPoints for 1 serving or 5 SmartPoints for 2 servings

Nutrition Information

Yield

12

Amount Per Serving Calories 102Total Fat 3gSaturated Fat 1gCholesterol 46mgSodium 320mgCarbohydrates 4gNet Carbohydrates 4gFiber 0gSugar 1gProtein 13g

Jessica

Monday 22nd of March 2021

Hi! Would it be a problem to prepare these, refrigerate them for a few hours, and then bake them later in the day?

Lindsay Kehl

Tuesday 23rd of March 2021

Hi Jessica

Yes, these are great to make in advance. Just cover and refrigerate- and then cook as directed. You may need to slightly increase the cooking time if they are chilled for a long time

Thank you!

Jamie

Saturday 30th of May 2020

These. Were. Amazing!!!

Jill Sietsema

Wednesday 13th of May 2020

I am going to try your recipe out tonight for dinner! Question for you- I do not like ketchup and think I will leave it out of the meatloaf muffins. Should I add anything in its place or will they taste fine without the ketchup?

Thanks so much, I love your recipes!

Karen Mauritz

Saturday 9th of May 2020

You don't mention spraying the muffin tin before baking. Would it be necessary to grease or spray? Thank you.

Lindsay Kehl

Monday 11th of May 2020

Hi Karen

Yes, I would recommend spraying the muffin tin. I will add that to the recipe notes.

Thank you so much!

Jenny

Wednesday 29th of April 2020

Sorry if I missed it. How many equals a serving??

Lindsay Kehl

Wednesday 29th of April 2020

Hi Jenny,

One muffin is one serving.

Thanks so much.

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