You’re heard us say it a million times. . . any food can fit into a healthy diet. Meatloaf is surely no exception. The key with most comfort or indulgent foods is portion size, which is exactly why I love this recipe (adapted from You don’t have to rely on yourself to eyeball it. Rather, this veggie-filled, delicious meatloaf is pre-portioned into perfect muffin-tin-sized portions.
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Perfect Portion Meatloaf

  • Author: Jennifer McDaniel
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x


  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped (or grated, if you have a box-grater) carrot
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 cup ketchup, divided
  • 1 pound extra lean ground beef or turkey (90/10 or 95/5)
  • 1 cup breadcrumbs (whole wheat if you can find them)
  • 2 tablespoons dijon mustard
  • 1 teaspoon Worcestershire sauces
  • 1/4 teaspoon ground black pepper
  • 2 large eggs, lightly beaten
  • cooking spray


1. Preheat the oven to 350 degrees
2. Heat olive oil in a large skillet over medium heat. Add chopped onions, carrots, oregano and minced garlic. Sauté 3-4 minutes, until onions and carrots soften. Allow to cool.
3. Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients (except cooking spray) in a large bowl.
4. Spoon the mixture into 12 muffin cups coated with cooking spray and top each with a light brushing (I use my silicone basting brush) of ketchup.
5. Bake at 350 degrees for 25 minutes or until a thermometer registers 160 degrees. Let stand for 5 minutes.


Serve with a side of simple steamed green beans for a hearty meal that  the whole family will enjoy.

  • Prep Time: 15
  • Cook Time: 25


  • Serving Size: 2 "muffins"
  • Calories: 221
  • Sugar: 13.1 g
  • Sodium: 553.2 mg
  • Fat: 5.7 g
  • Carbohydrates: 21.5 g
  • Protein: 20.2 g
  • Cholesterol: 107.2 mg