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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.