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You are here: Home / Recipes / Herb + Cheese Meatloaf Muffins

September 10, 2014

Herb + Cheese Meatloaf Muffins

Muffins

So many of my recipes come together on the spot without much of a plan. I furiously begin writing down ingredients and taking photos. These meatloaf muffins started out as meatballs. But halfway through making them I though it would be nice to have a jumbo meatball. And then I realized that a muffin tin would make the perfect perch for them while they baked. Thus, they went into the oven as meatballs and came out as muffins!

[Check out my other meatball recipes: Harvest // Make-Ahead // Sun-dried Tomato]

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I used a TON of fresh herbs in this recipe – lots of parsley and dill that I had leftover and baby spinach for extra nutrition. This is a great way to use up the herbs in your garden as summer comes to a close or the other half of a bunch from a recipe. I also added a green pepper and jalapeno for spice, but you could add any summer veggies you like – chopped finely!

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Print Pin

Meatloaf Muffins

These meatballs are giant - so much that they bake perfectly in a muffin tin. Mix in your favorite herbs and veggies!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 Muffins
Author Kath Younger

Ingredients

  • 1 pound grass-fed beef
  • 1 green bell pepper chopped
  • 1 jalapeno de-seeded and finely chopped
  • 1/4 cup sun-dried tomatoes in oil
  • 1/3 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1/2 cup chopped baby spinach
  • 2 eggs beat
  • 1.5 cups panko breadcrumbs
  • 2 cloves garlic
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp liquid smoke optional
  • 1/4 cup Parmesan cheese

Instructions

  • Preheat oven to 400*.
  • Combine all ingredients in a large bowl and mix with clean hands until well combined.
  • Divide into 9 sections (as best you can) and form them into balls.
  • Place balls into a non-stick or well-greased muffin tin.
  • Bake for 20 minutes.
  • Remove from oven and add a tbsp of Parmesan cheese to each muffin.
  • Bake for 10 minutes more, until cheese is brown and meat is cooked to temp.

We served them with buttery, parmesan quinoa on the side for a simple dinner.

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What’s your favorite muffin tin recipe?

More posts from Kath:

Filed Under: Recipes Tagged With: Beef, herbs, peppers

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Comments

  1. Tonya says

    September 10, 2014 at 6:52 am

    I think I’ll make a vegetarian version of these. I like using muffin tins to make individual dessert cups. Lots of recipes online, but the basic format is: crust, filling, topping then either bake or refrigerate depending on what you’re making.

    Reply
  2. Amanda @ Life to Table says

    September 10, 2014 at 8:00 am

    I love using sun dried tomatoes in recipes! Lamb is my favorite meat, I bet ground lmv would taste delicious with this recipe!

    Reply
  3. Ali @ Peaches and Football says

    September 10, 2014 at 8:23 am

    I think meatloaf muffins are the coolest thing ever. I’d never seen one until a girlfriend had me over for dinner a few months ago and served me some. Super fun, easy to freeze, etc… I am excited to make some myself. Usually I do the applesauce meatloaf loafs but I think muffins would make for better single serving options!

    Reply
  4. Michelle R says

    September 10, 2014 at 11:00 am

    Yum! What did Mazen think? 🙂 I’m always surprised what my tot will eat and what he won’t some days…

    Reply
  5. Katie @ Peace Love & Oats says

    September 10, 2014 at 11:08 am

    oh my gosh, those look insanely delicious!

    Reply
  6. Carly says

    September 10, 2014 at 11:33 am

    These look really good! Do you think they would be “kicked up a notch” so to speak, with some finely diced onions?

    Reply
    • Katie says

      September 10, 2014 at 1:23 pm

      Kath has an onion aversion (no judgment, we all have them!) — but my response would be yes, add onions!

      Reply
  7. Rachel says

    September 10, 2014 at 12:15 pm

    These look delicious! I want to try these, except I’ll substitute almond flour for the breadcrumbs. Thanks for sharing 🙂

    Reply
  8. Alex @ True Femme says

    September 10, 2014 at 12:29 pm

    When I was little, one of the only meats I really liked was my grandma’s Romanian meatballs (they’re not called meatballs but the concept is the same). Now that I’m a vegetarian I want to try and do something similar (maybe lentils would work? or bean balls?) because I love single serving things like this! If I make it with lentils I’ll report back 🙂

    Reply
  9. Kathleen says

    September 10, 2014 at 5:35 pm

    How did you make your parmesan quinoa? I’m new to making quinoa but love the nutritional benefits…always looking for new ways to prepare it! thanks!

    Reply
    • KathEats says

      September 10, 2014 at 6:57 pm

      I just used a tbsp of butter and parm sprinkled on top after cooking. So much more flavor!

      Reply
  10. Anna says

    September 10, 2014 at 6:29 pm

    Fun recipe. Will you post videos on the blog again soon? I am a long time reader who really misses those!!

    Reply
    • KathEats says

      September 10, 2014 at 6:57 pm

      I’m trying to find the time when both Matt and I are home and presentable to do this scrambled egg video! I feel like videos are one of those things where I want everything to be perfect so it never gets done whereas I should just dive in and do it!

      Reply
  11. Anna says

    September 10, 2014 at 8:44 pm

    Nothing will ever be perfect! Just do it!! 🙂

    Reply
  12. Michelle says

    September 10, 2014 at 11:36 pm

    Looks delicious. While looking at the ingredients I saw you used panko breadcrumbs and thought I would pass on my newly acquired knowledge :). So I am currently living in Japan and found out that panko means breadcrumbs. So all of us are redundantly saying breadcrumb breadcrumbs. Crazy huh?! Just thought I would share as I had no idea.

    Reply
  13. Shayne says

    September 11, 2014 at 4:28 am

    I made these last night and I loved these 🙂 Thanks

    Reply
    • KathEats says

      September 11, 2014 at 6:04 am

      Yay thanks!

      Reply

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    hi! Im Kath.

    I'm a Registered Dietitian, healthy eater, and mom of two from Charlottesville, Virginia. Here you’ll find a healthy mix of real-life meals made from whole ingredients balanced with the pleasures of life, including buttercream frosting and good wine. Plus a sprinkle of nutrition, home life, beauty, parenting, and travel.
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