Kid Friendly Meatloaf Muffins

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Kid Friendly Meatloaf Muffins

This recipe is part of my month Cook Once Meals all Week series on Better Connecticut.  You can find the cooking segment below!

Thank you to Shop Rite (E. Hartford and Manchester, CT) for the groceries to make all 3 recipes.  We love our Le Creuset pans, plates and platters!

We love our Simply Organic herbs and a a warm thank you to Prima Doche for the Bella Berries that we sampled on set and the generous gift for each audience guest.  It was so nice meeting you Lisa...  xo

I know it can be hard to get the kids eating healthy not to mention cooking for them, getting homework done and running around with sports and other activities.

I was a very active single mom with a full time job at Corporate America but with a little planning and "sneaking" in the vegetables we ate dinner without going to a fast food drive-through.

My kids thought "muffins" or "cupcakes" when I made these little gems and their friends just loved them too! Our house was always filled with friends and neighborhood kids so it was great when I made these Kid Friendly Meatloaf Muffins!

Cook Once - Meals All Week - Make a double batch and enjoy some for dinner then take some and cut them up; add to a sauce and serve over pasta.  Take the rest and crumble, dice up tomato, lettuce, cheese and make tacos!  3 meals from 1 recipe!



  • 1-2 teaspoons coconut oil (plus more)
  • 2 cups fresh spinach (or frozen and thawed)
  • 1 medium onion, shredded
  • 1 cup mushrooms, finely diced
  • 1 carrot, grated
  • 1 clove garlic, minced
  • 3 large eggs
  • 2 pounds ground meat (beef or chicken)
  • 1/3 cup coconut flour
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme


  1. Preheat oven to 350 degrees F

  2. If using frozen spinach thaw out then squeeze with a few white paper towels very tight. Set aside.

  3. In a large sauté pan over medium heat. Add in oil and after it is hot add in spinach and cook for about 2 minutes as the leaves wilt.

  4. Add in onion, mushrooms, carrot and garlic then cook for 5 minutes stirring often with a wooden spoon.

  5. Set aside and place all ingredients in a bowl and let cool.

  6. In a small bowl whisk eggs.

  7. Add meat into the bowl with spinach and other ingredients. Add in eggs, salt, pepper, garlic powder, parsley and thyme. Start mixing with a fork then go ahead and use your hands. Do not over mix.

  8. Take 2 tablespoons of coconut oil and melt. Brush 12-16 regular muffin tins to coat.

  9. Fill each muffin tin with the meatloaf mixture. Place muffin tin on a baking sheet (just to prevent any oil spilling over and making a mess).

  10. Bake for 25-30 minutes or until the center is 160 degrees.

  11. Let cool for 10 minutes and use a butter knife or mini spatula to loosen up the edges then remove.


    Serve with no sugar ketchup or a marinara sauce!

    I made both beef and turkey mini-meatloaf.  The standard size muffin tins took 30 minutes and the mini-muffins were 22 minutes!  Enjoy


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