Mini Meatloaf Muffin Pan

Mini Meatloaf Muffin Pan

Mini Meatloaves in a muffin tin? Yes Please! These Mini Meatloaf Muffins are yummy and sure to please even your pickiest eater.

Mini Meatloaf Muffin Pan


  • 2 pounds extra lean ground beef (7% fat or less)
  • ¾ cup quick cooking oats
  • 4 egg whites
  • ¾ cup diced tomatoes with juice
  • ⅓ cup ketchup
  • 1 ounce envelope of dry Lipton Onion Soup mix
  • ½ cup chopped green pepper, optional
  • extra ketchup for brushing on top, optional


  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix all ingredients, except the extra ketchup, and mix well.
  3. Divide the mixture into 8 even portions and form these into balls. Lightly press the balls into 8 cups of a standard 12-cup muffin tin.
  4. Brush the tops of the “muffins” with ketchup, if desired.
  5. Bake uncovered for 25 to 30 minutes or until the tops have browned and the meat loaves have cooked through.
  6. Remove from the oven and serve.
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Nutritional Estimates Per Serving (1 muffin): 255 calories, 10.9 g fat, 1.3 g fiber, 33.2 g protein and 6 WW Points+, 5 SP.These mini meatloaf muffins can be cooked, cooled and then wrapped in foil and placed in the freezer for a future quick and easy dinner.