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Meatloaf is one of those tasty, comforting dishes that has great flavor and is the perfect choice for a warm and filling family dinner. Unfortunately, some meatloaves are packed with sugar and don ‘t appeal to everyone! With this recipe, we found a lighter and still delicious approach to the classic dish and the cutest method of cooking them that you’re sure to love!

Using ground turkey or chicken is a great way to make this dish a little leaner, and we cut out the brown sugar and ketchup–the usual calorie bomb culprits–to make it even lighter. With a good amount of veggies in this, plus some great flavor, thanks to the mustard and Worcestershire, the only way to make it even better was (obviously) to bake it in a muffin tin! Adorable packing and presentation, along with easy to track portion sizes! We did add some yummy mashed potato “frosting” to help really make it a meal, but if you ‘re thinking about your waistline and trying to be good, go ahead and skip the mash; you could always go for quinoa or a healthy, wholegrain rice if you want some more substance. Don ‘t worry though, you can’t go wrong with this– it ‘ll taste great no matter what!

Meatloaf Muffins

Yields 12-18


  • 2 pounds lean ground meat (turkey, chicken, beef), room temperature
  • 2 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 2 red bell peppers; 1 sliced into strips, 1 finely diced
  • 1 white onion, finely diced
  • 2 cups mashed potatoes or potato puree
  • 1 cup breadcrumbs
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon mustard
  • 1 teaspoon dried oregano
  • kosher salt and freshly ground black pepper, to taste
  • green onion, chopped, garnish


  1. Preheat oven to 375 F and lightly spray muffin tin with non-stick spray.
  2. Heat olive oil in a large pan over medium-high heat and sauté diced red pepper and onions until softened. About 10 minutes.
  3. During the last minute of cooking, add garlic and sauté until fragrant. Season with salt and pepper and transfer vegetables to a large bowl.
  4. Add sliced red pepper strips to pan and cook until softened, 10-15 minutes. Set aside.
  5. To the large bowl, add ground turkey and breadcrumbs, and mix together with garlic, diced bell pepper and onion so everything is completely incorporated.
  6. Mix in eggs, Worcestershire sauce, mustard and oregano, and season with salt and pepper. Mix well.
  7. Spoon meat mixture equally into muffin tins and bake for 17-20 minutes, or until no longer pink.
  8. If using leftover mashed potatoes, refresh with heavy cream
  9. Remove meatloaf muffins from oven and top with sautéed bell pepper strips and a generous heap of mashed potatoes or potato puree.
  10. Return to oven and cook for another 5-10 minutes, or until cooked through.
  11. Garnish with green onion and serve immediately.

Recipe adapted from Taste Of Home

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