Mini Meatloaf Muffins
Little meatloaves baked in a muffin tin with grated carrot and zucchini. Quick to cook, easy to portion and freezer-friendly.
Ingredients
Makes 12 muffins
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Method
- 1
Heat the oven to 375°F (190°C) and grease a 12-cup muffin tin.
- 2
Mix everything together with your hands until evenly combined.
- 3
Divide among the cups and press down gently.
- 4
Bake 20–25 minutes, until they reach 160°F (71°C) in the center. Rest 5 minutes before serving.
Toddler plate & family plate
Toddler plate
One muffin cut into bite-size pieces, with mashed potato and soft green beans.
Family plate
Serve 2–3 muffins with ketchup and a salad.
health_and_safetyAllergens
Contains egg (top 9 allergen). Oats may contain wheat.
sync_altSwaps
- swap_horizUse ground turkey (cook to 165°F / 74°C).
- swap_horizEgg-free: leave out the egg and add 2 tbsp milk (adds milk) or water.
kitchenStorage
Fridge 3 days. Freeze up to 3 months.
Safety reminders
- Cut round foods (grapes, cherry tomatoes, blueberries) into quarters for children under 4.
- Keep toddlers seated while eating.
- Serve nut butters thinly spread, never as whole nuts.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
