Classic Mini Meatloaf Muffins {grain-free; dairy-free} by Our Paleo Life

Classic Mini Meatloaf Muffins {grain-free; dairy-free}

Meatloaf is a great easy dinner to throw together, but it takes SO long to cook. These little muffins cook faster and anything mini is better by default.
Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 20 minis
Calories 135kcal
Author Kendra Benson



  • Preheat oven to 350°F.
  • In a large bowl, combine all ingredients and mix until evenly combined. Just get in there with your freshly washed hands, gross as it might feel. It's the most effective method.
  • Scoop out 1/3 cup of the meat mixture and roll it into a ball, then place it in a cup of a regular muffin pan. Repeat until all muffin cups are filled.
  • Pour a teaspoon or two of ketchup onto each meatloaf, spreading it to cover the entire top surface.
  • Bake in the preheated oven for 15-20 minutes, or until no longer pink inside. Use a large spoon to scoop the meatloaves out and onto a serving plate. Serve with extra ketchup, if desired.
  • Leftovers can be stored in the fridge for up to 1 week. They are best cut in half and reheated in the oven/toaster oven at 350°F until heated through (just a few minutes, not too long).


  • This recipe makes approximately 18-20 mini meatloaves, so unless you have 2 muffin tins, you will need to split this into 2 batches. You can place the second batch directly into the grease from the previous batch, but do clean out any grease leftover in cups that will be unused in the second batch.


Serving: 1mini meatloaf | Calories: 135kcal | Carbohydrates: 2g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 70mg | Potassium: 156mg | Vitamin A: 25IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 1mg