Flavorful, juicy and full of veggies, these mini meatloaves are a great twist on a classic family dinner recipe. Easy to make, perfectly portioned out, and cooking up faster than traditional meatloaf recipes. Gluten free.Jump to Recipe
Originally published April 4, 2016. Updated October 26, 2020
Veggie-Loaded Mini Meatloaves
I have found (yet another) way to use my muffin tin for something other than muffins. Veggie-Loaded Mini Meatloaves!
Truth be told, this miniature meatloaf recipe came about half by accident and half by necessity.
Once a year, I travel out of town for a few days sans my family for an educational convention (NAEYC for those of you deep in the early childhood education world like myself).
My husband is a wonderful cook, but I also know how crazy life as a lone parent for a few days can be. So I like to leave him prepared with a few easy to heat up meals! Starting with meatloaf.
As I was throwing together the ingredients, I eyeballed my muffin tin on the drying rack. I remembered seeing a recipe many moons ago on Pinterest for meatloaves in a muffin tin. Genius! They would cook up quickly, be easy to store AND perfect for reheating after a busy day.
But, because I am me….I couldn’t help but notice that meatloaf could be the perfect place to add some bonus veggies in at dinner time! A little chopping, grating and mixing later…and these Veggie-Loaded Mini Meatloaves were made and now a delicious part of our dinner rotation.
Why these veggie-loaded mini meatloaves are awesome.
- Full of veggies. Spinach, carrots, mushrooms!
- Cook up quicker than traditional meatloaf. Most meatloaf recipes take about an hour in the oven. These mini meatloaves bake up to perfection in about half the time!
- Flavorful. So much flavor! This will truly become a new staple recipe.
- Kid-approved. Yep, even with the veggies! Kids love the small size and incredible flavor of these mini meatloaves.
- Adaptable. Check out the Suggested Adaptations section below for ideas.
- Great to make for meal prep. Because these are perfectly portioned out, they are easy to store and easily reheat in a flash!
- Freezer-friendly. Let them cool and stock the freezer with these love mini meatloaves. Defrost them in a batch or one at a time.
Time saving hack!
If you have a food processor, use the “S” blade to help finely chop the veggies in this mini meatloaf recipe. It’ll help make this dinner recipe even easier and quick to come together!
- Switch out the veggies. Use what you have on hand! I love to toss in finely chopped broccoli or cauliflower and even some bell pepper. This recipe is great for using up whatever veggie odds and ends you need to put to use!
- Use whatever ground meat you prefer. I used ground beef, but this meatloaf recipe works beautifully wit ground pork, chicken or turkey too!
- Bake it as a regular meatloaf in a loaf pan at the the same temp for about an hour or until it is cooked through.
- Top with some cheese before baking…because yum!
Other easy veggie-loaded dinner recipes you are going to want to get your hands on.
- Veggie-Loaded Turkey Lasagna
- Slow Cooker Creamy Vegetable Chicken Stew
- Sweet Potato Apple Sausage Skillet
- Instant Pot/slow cooker Lentil Soup
- Slow Cooker Turkey Taco Chili
- Veggie-Loaded Chicken Bites
Veggie-Loaded Mini Meatloaves
- Muffin tin
- 2 pounds ground beef, pork, chicken, or turkey
- 1 teaspoon salt
- black pepper to taste
- 2 large eggs
- 1 medium onion peeled and finely chopped
- 2 cups finely chopped mushrooms any kind that you prefer
- 1/2 cup finely chopped or grated carrot
- 2 cups loosely packed spinach, finely chopped
- 1 teaspoon dried thyme
- 2-3 cloves garlic, peeled and minced
- 1 1/2 tablespoons Dijon mustard
- oil for greasing
- Preheat your oven to 350℉ and grease a muffin tin with a little oil to prevent sticking.
- In a large bowl combine all of the ingredients. Using freshly washed hands or a large spoon, mix the ingredients until everything is blended together evenly.
- Bake for 25-30 minutes or until meat is cooked. The meatloaves will release some water as they cook. This is normal.
- Enjoy warm with rice, potatoes, salad or a side of roasted veggies.
- Let cool and store leftovers in your fridge for 3 days or in the freezer for a month.