Introduction

These Veggie-Loaded Mini Meatloaves are a flavorful and easy way to enjoy a classic comfort dish with a healthy twist. Packed with ground meat and a variety of finely chopped vegetables, they’re perfect for family dinners or meal prep.

The image shows a silver muffin tray with seven baked vegetable muffins inside each cup. Each muffin has a rough, textured surface with brown, orange, and green colors from visible pieces of carrot, herbs, and other vegetables. The muffins look moist with a slightly crispy top and are sprinkled with chopped green herbs for garnish. The tray is set on a white marbled texture with scattered green herb pieces around it, creating a fresh and appetizing look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 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

Instructions

Step 1: Preheat your oven to 350℉ and grease a muffin tin lightly with oil to prevent sticking.
Step 2: In a large bowl, combine all the ingredients. Using freshly washed hands or a large spoon, mix thoroughly until everything is evenly blended.
Step 3: Use a 1/4 cup measuring cup to portion the meat mixture evenly into the prepared muffin tin. Press the mixture down gently with the back of the measuring cup to shape each mini meatloaf.
Step 4: Bake for 25-30 minutes or until the meat is fully cooked. Expect some liquid to release as they bake, which is normal.
Step 5: Serve warm with your choice of sides such as rice, potatoes, salad, or roasted vegetables.

Tips & Variations

Try mixing different ground meats like turkey and pork for varied flavor and texture.
Add a splash of Worcestershire sauce or your favorite BBQ sauce for extra depth.
Swap spinach for kale or Swiss chard if preferred.
Use a food processor to finely chop vegetables faster and more evenly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the mini meatloaves for up to one month. Reheat in the oven or microwave until warmed through before serving.

How to Serve

The image shows a single savory muffin on a white plate placed on a white marbled surface. The muffin has a rough texture with visible bits of green herbs and small orange pieces scattered throughout its light brown body. It is garnished with small chopped green herbs on top and around the plate. In the background, there is a white muffin tin holding several more muffins, slightly out of focus. A silver fork rests to the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these mini meatloaves ahead of time?

Yes, you can prepare the mixture and shape the meatloaves ahead, then refrigerate for up to 24 hours before baking. This makes busy weeknight meals easier.

What sides work best with these mini meatloaves?

They pair well with a variety of sides like mashed or roasted potatoes, steamed rice, fresh salads, or roasted vegetables for a balanced meal.

Veggie-Loaded Mini Meatloaves Recipe

Print Recipe

★★★★★

5 from 70 reviews

These Veggie-Loaded Mini Meatloaves combine ground meat with finely chopped vegetables like mushrooms, carrots, and spinach for a flavorful and nutritious twist on the classic meatloaf. Baked in a muffin tin for perfect individual servings, they are easy to prepare, versatile, and pair wonderfully with your favorite sides like rice, potatoes, or salad.

Author: Elias
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 12 mini meatloaves 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Meat and Vegetables

2 pounds ground beef, pork, chicken, or turkey
1 medium onion, peeled and finely chopped
2 cups finely chopped mushrooms (any kind)
1/2 cup finely chopped or grated carrot
2 cups loosely packed spinach, finely chopped
2–3 cloves garlic, peeled and minced

Seasonings and Binder

1 teaspoon salt
Black pepper to taste
2 large eggs
1 teaspoon dried thyme
1 1/2 tablespoons Dijon mustard
Oil for greasing muffin tin

Instructions

Preheat and Prepare: Preheat your oven to 350℉ (175℃). Grease a muffin tin lightly with oil to prevent the meatloaves from sticking during baking.
Mix Ingredients: In a large bowl, combine the ground meat, salt, black pepper, eggs, finely chopped onion, mushrooms, carrot, spinach, garlic, dried thyme, and Dijon mustard. Use your hands or a large spoon to mix everything thoroughly until evenly blended.
Portion into Muffin Tin: Using a 1/4 cup measuring cup, scoop out portions of the meat mixture and evenly distribute them into the prepared muffin tin cups. Press down gently with the back of the measuring cup to compact the meat mixture evenly within each cup.
Bake: Place the muffin tin in the preheated oven and bake for 25–30 minutes, or until the meatloaves are fully cooked through. It is normal for the meatloaves to release some water as they bake.
Serve and Store: Enjoy the warm mini meatloaves alongside rice, potatoes, a fresh salad, or roasted vegetables. Let any leftovers cool completely before storing in the refrigerator for up to 3 days or in the freezer for up to one month.

Notes

You can use any ground meat according to preference or dietary needs, such as beef, pork, chicken, or turkey.
Make sure the vegetables are finely chopped to ensure they cook evenly and blend well into the meat mixture.
The Dijon mustard adds a subtle tangy flavor enhancing the overall taste.
Allow the mini meatloaves to rest a few minutes after baking for juicier texture before serving.
For a gluten-free version, ensure no additives with gluten are used in the ground meat or mustard.

Keywords: mini meatloaf, ground meat recipe, vegetable meatloaf, easy meatloaf, healthy meatloaf, baked meatloaf muffins