Garden Veggie Muffin Tin Meatloaf

posted by Jennifer

This recipe has become a family favorite! It’s a healthy take on traditional meatloaf, jam packed with vegetables, but still holds onto that delicious, comfort food taste. Stran and the boys can devour a half dozen at time EACH!  This is the easiest recipe to prepare ahead of time and freeze, or have in the fridge to cook for later. Sometimes I even throw a muffin tin full in the oven in the morning  for the boys to take for lunch.

When it is possible I use Gluten free oatmeal and flours.

Grain free option: Choose Almond meal flour, but be aware the meatloaf doesn’t always hold its shape as well this way.



  • 4 pounds of Lean Ground Beef
  • 1 cup of Oat flour/ Brown Rice flour/ or Almond meal flour
  • ½ Cup of Oatmeal
  • 1 egg
  • 2 egg whites
  • 1 (6oz) can of tomato paste
  • 1 red onion diced
  • 5 cloves garlic
  • ¼ cup fresh basil finely chopped  or ½ Tablespoon dried Basil
  • 1-teaspoon marjoram
  • 1-teaspoon ground pepper
  • 1-teaspoon sea salt
  • Any of the following veggies are optional:
  • 2 carrots
  • 1 cup chopped fresh spinach
  • 1 cup kale
  • ½ red bell pepper
  • ½ green bell pepper
  • ½ yellow bell pepper
  • 1 zucchini

For the top:

4 Cups of Marinara Sauce




  1. Preheat oven at 375 degrees
  2. Put ground beef into a big bowl
  3. Put onion and garlic into a food processor
  4. Cut peppers in half, rip out and get rid the seeds. Cut the pepper into a few pieces and add to the food processor.
  5. Pulse the processor blades to chop the garlic, onion, and peppers into very small pieces then add them to the large bowl.
  6. Add one whole egg. Then sift 2 eggs for the egg whites only and add to the big bowl.
  7. Add flour, oatmeal, tomato paste, marjoram, chopped basil, salt, and pepper.
  8. Now you can add any veggies you want!  Finely chop them and add them to the big bowl.  This is the best way in the WORLD to get the kiddos to eat their veggies.IMG_4719
  9. Time to GET DIRTY. Use your hands to thoroughly mix all the ingredients together. When done wash up!IMG_4755
  10. Spray a 12-muffin tin (1/2-cup each) with any non-stick oil.  I prefer coconut or grapeseed oil. Use a medium sized spoon to help you measure a consistant amount of meatloaf in each space about 2/3’s full.
  11. Bake about 30 – 35 minutes. Cut open 1 muffin to test that the middle is cooked through.
  12. Add Warm Marinara to the top each muffin, you could stick them back under the broiler to bubble if desired, and Wah-La! Serve and enjoy!


Yields 4 dozen meatloaf muffins.

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