Muffin Tin Meatloaf: Freezer Friendly Meal
Prep time: 
Cook time: 
Total time: 
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 or 3 carrots, finely chopped
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • ½ cup ketchup, plus more for topping
  • 1½ pounds ground beef
  • 1 cup finely crushed bread crumbs
  • 2 tablespoons prepared mustard
  • ⅓ cup chopped fresh parsley
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 large eggs, lightly beaten
  1. Preheat oven to 350 degrees Fahrenheit. Grease each cup of a standard 12 cup muffin tin and set aside.
  2. Heat oil in a large skillet over medium-high heat. Add onion, carrot, oregano, garlic and saute for 3 to 5 minutes. Cool mixture slightly.
  3. In a large bowl, combine onion mixture and all of the remaining ingredients. Use your hands to thoroughly combine the mixture.
  4. Spoon the meat mixture into the prepared muffin cups. Top each with ketchup and bake for 25 to 30 minutes, or until a thermometer registers at least 160 degrees. Let stand for 5 minutes before removing muffins from tin.
Recipe by Some the Wiser at