Easy-to-Fix Meatloaf Cupcakes
This is a very easy recipe to make. These cupcakes are easy quick meal for family.
Meatloaf cupcakes are great to take for school or work lunches. You can add a microwave baked sweet potato and salad with blueberries or sliced strawberries to round out the meal. My grandkids like ketchup so they always add ketchup.
Instructions
Preheat your oven to 425°F. Spray a standard muffin pan with cooking spray or you can use a paper cup cake liner. In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, ketchup, onion, carrot, celery, garlic, Worcestershire sauce, thyme, oregano, salt, black pepper, and beaten egg. Mix well. Divide the meat mixture evenly among the muffin cups, pressing it down slightly to compact it. Bake for approximately 15 minutes, or until the meatloaves are cooked through and browned on top. After removing from the oven let the meatloaves rest for a few minutes. Use a knife or spatula to remove meatloaves from the muffin pan and serve them hot.
Note: You can put these individual meat cupcakes in the freezer.
Nutritional Information Per Serving: 119 calories, 7 grams protein, 3 grams of fat, 18 grams of CHO, 5 grams dietary fiber, 1823 mg sodium.
Preparation Time:
Serves: 12 cupcakes
Ingredients
1-pound lean ground beef, ground turkey or ground bison*
1/2 cup panko breadcrumbs**
½ cup shredded Parmesan cheese
1/4 cup milk
½ cup ketchup
1 small onion, finely chopped
1 small carrot, finely grated
1 green pepper, chopped
1 clove garlic, minced or 1 tablespoon garlic paste
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg, beaten
*You can double the recipe if you want a bigger portion for each meatloaf cupcake.
**use gluten-free bread crumbs to make the recipe gluten-free.
Shopping List
1-pound lean ground beef, ground turkey or ground bison
panko breadcrumbs
shredded Parmesan cheese
milk
ketchup
1 small onion
1 small carrot
1 green pepper
1 clove garlic or garlic paste
Worcestershire sauce
dried thyme
dried oregano
salt
black pepper
large eggs
By Barbara Day, M.S., R.D. is a registered dietitian with a Master’s Degree in clinical nutrition. She is the Chief Blog Organizer for www.DayByDayLiving.net
Barbara worked as a research nutritionist with the military’s tri-service medical school & working as a performance nutrition consultant to Navy SEALS’ BUD/S Training Program and West Coast active Navy SEAL Teams. Barbara is the former nutrition performance consultant to the University of Louisville Athletic Department. She is the author of Fast Facts on Fast Food For Fast People and High Energy Eating Sports Nutrition Workbook for Active People used by the University of Louisville, University of Tennessee Lady Vols and the Tennessee football program, the LSU basketball program, the Buffalo Bills, the Cleveland Browns and by the United States Navy SEALs.
The former publisher of Kentuckiana HealthFitness Magazine, Kentuckiana Healthy Woman magazine and radio show host of Health News You Can Use, Barbara has over 30 years of experience in promoting healthy lifestyles to consumers. Barbara is a former runner who walks, a spinner, hiker a mother and grandmother to 13 grandchildren.
