March 26, 2020

Muffin Sized Meatloaf – not your regular meatloaf recipe!

Muffin Tin Meatloaf Recipe

Don’t be fooled, this is NOT your regular meatloaf recipe!

This recipe has some star ingredients like – couscous, semi sundried tomatoes & sweet grated pumpkin. The semi sundried tomatoes add a nice tangy & sweet flavour to the meatloaf.

My 5 year old daughter did mostly all of the preparation – such a great recipe to do with Kids, or have an older child do themselves.

You can use this recipe in a large tin but my daughter loves these ‘mini’ ones.

Ingredients

Spray Olive Oil

2/3 cup couscous

1/3 cup of boiling water

1 brown onion (finely chopped)

1 carrot (grated)

1 half of a small butternut pumpkin – (grated – will make aprox 1 cup)

1 large zucchini (grated and excess liquid squeezed out)

½ cup of semi sun dried tomatoes (finely chopped)

2 eggs (beaten)

4 tablespoons of Smokey Barbeque Sauce (optional – you can use tomato sauce or omit this completely).

2 tablespoons of finely chopped fresh parsley

900g of lean beef mince

Pinch of Salt & Pepper

(This recipe makes 18 regular sized muffins)

My mini chef :).
My mini chef :).
Maybe I should alter the recipe to one and a half eggs ;).
Maybe I should alter the recipe to one and a half eggs ;).

Method –

Pre-heat oven to 200c & prepare muffin tins by spraying lightly with the oil spray.

Place couscous in a heat proof bowl, poor over boiling water and cover with alfoil while you prepare the other ingredients *.

Sauté the chopped onion in a little of the oil. (We did this in the microwave – just place the onion on a heatproof plate, spray with olive oil, place a sheet of wet paper towel over & microwave for 2mins). Set aside to cool.

Grate all the veggies and place in a large bowl (we used our grater attachment in the food processor to speed things up). Remember to squeeze the extra fluid from the zucchini before adding to the bowl.

Get the couscous and gently ‘fluff’ it up with a fork before adding it to the veggies. Then add everything else and mix with your ‘clean’ hands. (This was my daughter’s favorite part lol!)

Then gently press the mixture into each muffin tin – we made a slight rounded shape on top.

Bake uncovered for 40mins or until firm to touch in the center. (I removed one and cut it in half to check they were cooked through). Allow them to ‘rest’ for 5mins before turning them out of the pans.

*Note only adults should handle boiling water (obviously).

Serve with anything you like – we served ours with Mashed Potato, honey carrots & wilted spinach with a white sauce.

Mini Meatloaf Recipe

A few more photos to enjoy ;).

Mini Meatloaf Recipe

Great sensory 'play'...
Great sensory ‘play’…

Mini Meatloaf 4

Perfect leftovers for the school lunchbox too!

iMini Meatloaf

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13 thoughts on “Muffin Sized Meatloaf – not your regular meatloaf recipe!

  1. Yummo, just went to the shops to get the ingredients, making these tonight for hubby and my 18 mnth old daughter. Hope they are a hit. Always looking for new ideas, love your page.

  2. Yummy. Just went and got the ingredients. Im making them tonight for my partner and 17mth old daughter. Hope they are a hit. What a great spin on meatloaf. Always looking for new ideas, love your page

  3. HI these look really great but i was wondering do you know if it would be ok to freeze them and reheat? theres only myself and my daughter so we’d nether get a hole tray eaten 😉 thanks

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