Greek Meatloaf Muffins

These will quickly become your family’s go-to meal for busy weeknights.

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.

Greek-Meatloaf-Muffinsphoto credit: maya visnyei
Servings Prep Time Cook Time
8muffins 5minutes 25minutes
Servings Prep Time
8muffins 5minutes
Cook Time
Servings: muffins
Servings: muffins
  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