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Veggie-Packed Meatloaf Muffins

  • Author: Kristin Dovbniak
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 0 hours
  • Yield: 10 mini meatloaves 1x



1/2 cup onion, finely diced
1/2 cup mushrooms, chopped (optional)
1/2 cup zucchini, shredded or finely diced*
2 cloves garlic, minced
3/4 tsp sea salt
1 tbsp Italian seasoning
2 tbsp tomato paste
1/2 cup almond flour (nut-free? sub in regular or GF panko breadcrumbs)
1 egg or 1 tbsp ground flax mixed with 3 tbsp water
1 lb ground meat: I like using 1/2 lb ground beef and 1/2 lb ground pork*


1. Preheat oven to 375.

2. Grease a silicone or non-stick muffin pan.

3. In a large bowl, combine all ingredients, mixing well with hands.

4. Form into rough balls and press approx. 1/3 cup balls into muffin cups. Press tops down.

5. Bake in oven, 25-30 minutes until cooked through. We like to serve ours with mashed cauliflower and a big squirt of ketchup!


Meat: You could use turkey, chicken, lamb or venison.
Vegetables: You could use any shredded veggie you like, here– sweet potato, carrots, etc.


  • Serving Size: 1 mini meatloaf
  • Calories: 103
  • Sugar: 1.1 g
  • Sodium: 214.2 mg
  • Fat: 2.9 g
  • Carbohydrates: 3.1 g
  • Protein: 11.8 g
  • Cholesterol: 45.7 mg