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.