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.
Servings | Prep Time | Cook Time |
8muffins | 5minutes | 25minutes |
Servings | Prep Time |
8muffins | 5minutes |
Cook Time |
25minutes |
- 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)
Ingredients
Servings: muffins
Units:
|
- Preheat oven to 350°F and grease 8 regular muffin tins.
- In a bowl, mix together all meatloaf ingredients until combined, being careful not to overwork the meat.
- Divide mixture into 8 balls and press into prepared muffin tins.
- 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.
- Garnish with parsley, mint, lemon zest and feta cheese, if desired.
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