Greek Meatloaf Muffins

These Greek Meatloaf Muffins will quickly become your family’s go-to meal for busy weeknights. While lamb is certainly more traditional in Greek cuisine, we like using beef, which has a milder flavour and is easier to find.

Just one three-ounce serving of lean beef contributes 11 percent of a woman’s daily needs for iron and almost 30 percent of vitamin B12. Given the option, seek out grass-fed extra-lean ground beef, which is lower in fat and touts a greater proportion of omega-3s when compared to its grain-fed counterpart. Grass-fed beef is also higher in conjugated linolenic acid (CLA), which early research suggests may play a small role in fat metabolism and muscle mass preservation.

Tip: Make a double batch of meatloaf muffins and freeze half of them for easy lunches or after-school snacks. Simply pop them out of the muffin tins and place them, sauce side up, on a baking tray lined with plastic wrap. Freeze for 1 hour until fairly solid, then wrap each individually in foil and pop them into a large freezer bag. Reheat muffins in their foil in a 350°F oven for 10 minutes, or unwrap and pop them in the microwave for 2 minutes.

photo credit: maya visnyei

Servings	Prep Time	Cook Time
8muffins	5minutes	25minutes

Servings	Prep Time
8muffins	5minutes

Cook Time

25minutes

• Course Dinner, Lunch
• Cuisine Bread and Muffins, Casseroles, Meats

Ingredients

• Meatloaf
• 1 lb extra-lean ground beef
• 1 clove garlic finely minced
• 2 tbsp onion finely minced
• 1 tbsp oregano
• 1/4 cup rolled oats (gluten-free, if desired)
• 1/4 cup frozen spinach finely minced
• 2 tbsp prepared tomato sauce
• 2 tbsp mint finely minced
• 2 tbsp parsley finely minced
• 1 tsp lemon juice
• 1 tsp lemon zest
• 1 egg
• 1/4 cup feta cheese finely crumbled
• 1/2 tsp pepper
• 1/4 tsp salt
• Glaze
• 1/4 cup tomato sauce
• 1 tbsp honey
• 1 tsp lemon zest
• Garnish
• parsley chopped (optional)
• mint chopped (optional)
• lemon zest (optional)
• feta cheese crumbled (optional)

Servings: muffins

Units:MetricUS Imperial

Ingredients Meatloaf 1 lb extra-lean ground beef 1 clove garlic finely minced 2 tbsp onion finely minced 1 tbsp oregano 1/4 cup rolled oats (gluten-free, if desired) 1/4 cup frozen spinach finely minced 2 tbsp prepared tomato sauce 2 tbsp mint finely minced 2 tbsp parsley finely minced 1 tsp lemon juice 1 tsp lemon zest 1 egg 1/4 cup feta cheese finely crumbled 1/2 tsp pepper 1/4 tsp salt Glaze 1/4 cup tomato sauce 1 tbsp honey 1 tsp lemon zest Garnish parsley chopped (optional) mint chopped (optional) lemon zest (optional) feta cheese crumbled (optional) Servings: muffins Units:MetricUS Imperial

Course Dinner, Lunch Cuisine Bread and Muffins, Casseroles, Meats

Instructions

1. Preheat oven to 350°F and grease 8 regular muffin tins.
2. In a bowl, mix together all meatloaf ingredients until combined, being careful not to overwork the meat.
3. Divide mixture into 8 balls and press into prepared muffin tins.
4. In a small bowl, mix together all glaze ingredients. Smear a spoonful of the glaze onto each muffin and bake for 25 minutes, or until the meatloaf muffins reach an internal temperature of 160°F.
5. Garnish with parsley, mint, lemon zest and feta cheese, if desired.

Recipe Notes

PER SERVING: 252 calories, 11 g protein, 21g fat (8 g saturated fat), 5 g carbs, 1 g fibre, 76 mg cholesterol, 105 mg sodium

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