Artichoke Mini Meatloaf in Muffin Pan is not only great for meal prepping, but kids love them! Plus, these mini meatloaf cook much quicker than the full size version. Gluten-free, dairy-free, and full of healthy artichoke hearts, you will fall in love with the flavor!
Meatloaf is a classic mom dish that everyone ate as a kid. Every mom has their own way of making it. Mine did!
Even I have a Healthy Turkey Meatloaf recipe that I go back to again and again because my kids like it. They don’t even know it’s packed with hidden veggies!
My mom’s recipe was ground beef and pretty simple with a few spices, so I’ve revamped the meatloaf I grew up eating with a bit more flavor from the help of marinated artichokes!
Then I turned it into a mini meatloaf version so it’s perfect for meal prepping lunches for the week.
PLUS these Artichoke Mini Meatloaf in Muffin Pan cooks much quicker than a whole meatloaf!
MAKING ARTICHOKE MINI MEATLOAF IN MUFFIN PAN
Step 1 – Prepare the veg and garlic
This Artichoke Mini Meatloaf recipe has only a few ingredients, but they are incredibly flavorful – with the exception of the yellow squash which is there to add moisture and a veggie boost.
Shred the yellow squash, small dice the red onion, and roughly chop the marinated artichoke hearts.
Mince the garlic and then put it all into a bowl together.
Step 2 – Add the rest of the ingredients
Salt and pepper are the only spices used in this mini meatloaf recipe. The flavor that comes from the marinated artichokes, garlic and red onion mean that no other spices are necessary!
Add an egg and oats to bind and give the texture a tender feel.
Step 3 – Mix it all together
Once everything but the ground beef is in the bowl, mix it around to make sure it’s evenly incorporated into the meat without too much mixing.
If you mix the ground beef too much it will make your mini meatloaf tough.
When everything is mixed together, add the ground beef and use a clean hand to smush it all together, just until it’s mixed.
As mentioned above, don’t mix it too much because the more you handle the meat, the tougher the outcome will be.
The cook’s most useful tool in the kitchen is clean hands.
Step 4 – Put into your muffin pan
Grease your muffin tin with spray oil and then put a chunk of meatloaf mixture into each cup that is about the size of a billiards ball.
I got 10 mini meatloaf out of this recipe.
Step 5 – Bake
I set my oven for 375 degrees, and these mini meatloaf were perfectly cooked after 25 minutes.
There was nice browning on the outside and a good crust on the top, but the inside was still perfectly moist and incredibly flavorful thanks to the marinated artichoke hearts.
Look at that color, and those chunks of artichoke! If you are an artichoke lover, this is the recipe for you.
I happen to be a huge artichoke fan! In fact, I’ve created more than a couple artichoke recipes.
Sun Dried Tomato and Artichoke Chicken Breasts are a client favorite and Skillet Artichoke Chicken with Carrot Puree is full of bright, fresh flavors you’ll love.
For parties my White Bean Hummus with Artichokes is always a hit, as are my Keto Shrimp Stuffed Mushrooms with Artichoke Pesto.
LOOKING FOR MORE MEAL PREP FRIENDLY RECIPES? I HAVE TONS!
- Meal Prep Cashew Chicken
- Tomato and Yellow Squash Baked Egg Cups
- Sheet Pan Teriyaki Chicken and Veggies (glute-free, soy-free)
- High Protein Snack Pack (for breakfast too!)
- Vegan Southwest Pasta Salad
- Healthy Tuna Salad with Greek Yogurt and Turmeric
- PB and Banana Grain Free Muffins
- One Pan Pesto Chicken and Veggies
TAKE A LOOK AT THESE MEATLOAF RECIPES FROM OTHER GREAT FOOD BLOGGERS:
- Weight Watchers Classic Meatloaf
- Healthy Turkey Meatloaf
- Paleo Keto Low Carb Meatloaf
- Herb and Garlic Meatloaf
- Best Classic Meatloaf
Serves 2 mini meatloaves
Vanessa at The Cheerful Kitchen
Yields 10 mini meatloaves
Have you made this recipe? Leave a comment and rating below!
10 minPrep Time
25 minCook Time
35 minTotal Time
Save Recipe5 based on 3 review(s)
Ingredients
- 1 lb ground beef
- 5-6 marinated artichoke hearts (marinated)
- 1/2 cup finely diced red onion
- 1 small yellow squash, shredded
- 1/2 cup oats
- 1 egg
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat the oven to 375 degrees.
- Small dice the onion, shred the yellow squash, roughly chop the artichoke hearts*, and mince the garlic. Put everything in a mixing bowl.
- Add the egg, salt, pepper and oats to the bowl. Mix everything thoroughly at this point so that you don't need to mix the meat too much to incorporate the ingredients*.
- Add the ground beef and use a clean hand to mix it together with the other ingredients, just until combined. Do not over mix.
- Grease your muffin tin with spray oil and then put a chunk of meatloaf mixture into each cup that is about the size of a billiards ball. I got 10 mini meatloaf out of this recipe.
- Bake the mini meatloaf muffin pan in the oven for 25-30 minutes. Mine took exactly 25 minutes.
- Serve hot or cool and portion into containers for meal prep lunches or dinners.
Notes
1. You can also use canned artichoke hearts instead of marinated, but if you do add 1/2 Tablespoon of oil to your meatloaf mixture.
2. If you handle ground beef too much while mixing it will turn tough, so be gentle when mixing and only mix until just combined.
3. Don't be afraid to use your hands to mix! Clean hands are the cook's best kitchen tool, and it allows you to see exactly when the mixture is done so that you don't over mix.
4. To bake this recipe as a classic meatloaf, cook for 1 hour.
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