• 1 lb 93/7 ground beef
  • 1 egg
  • ¾ cup skim milk
  • ½ cup bread crumbs
  • ½ tsp salt
  • ½ tsp Worcestershire Sauce
  • 1 tsp paprika
  • 1 tsp coriander seed
  • 1/8 tsp cayenne pepper
  • ¼ tsp ground cinnamon


Pre-heat oven to 350oF and spray a 12-count muffin tray generously with olive oil spray. Mix all ingredients in a large bowl. Scoop out ¼ cup of mixture and press into prepared muffin trays. Bake for 25-30 minutes until cooked through.
Freeze and Reheat: After the meatloaf muffins have been completely baked and cooled, store in a container of freezer bag. To reheat from frozen, take desired number of meatloaf muffins from freezer and reheat in microwave (be sure to follow the instructions on microwave for thawing frozen foods).

Serve with 1-2 tbsp pistachio mint pesto.
Serving Size: 1 meatloaf muffin
Makes 12 muffins


Calories 101.5
Fat 53.8g
Saturated Fat 1.5g
Cholesterol 46.9mg
Sodium 166mg
Potassium 44mg
Carbohydrate 4.3g
Fiber 0.3g
Sugar 1.1g
Protein 12g

Modified from the Sweetpeas and Saffron