11 Freezer-Friendly Meatloaf Muffins for Easy Meal Prep

These freezer-friendly meatloaf muffins make meal prep simple, with individual portions that are easy to store and reheat. They’re a practical option for busy weeknights, packed lunches, or keeping a homemade meal ready for later. Here are 11 tasty recipe ideas to help you stock your freezer with less fuss.

Helpful Tips Before You Start

A few small steps can make meatloaf muffins easier to freeze, reheat, and enjoy later.

Use a Muffin Tin Liner

Lightly grease the cups or use silicone liners to make the muffins easier to remove. Let them cool before lifting them out.

Check for Doneness

Meatloaf muffins cook faster than a full-size loaf, but timing varies by recipe and oven. Check that the center reaches 160°F for beef or pork, or 165°F for poultry.

Cool Before Freezing

Let cooked muffins cool completely, then freeze them in a single layer until firm. This helps keep them from sticking together in storage.

Package for Easy Meals

Transfer frozen muffins to a labeled freezer-safe bag or container. Freeze them in meal-size portions so you can thaw only what you need.

Reheat Until Hot

Thaw muffins in the refrigerator overnight or reheat from frozen. Heat until the center is steaming hot, and follow the recipe’s reheating instructions for best results.

Classic Mini Beef Meatloaf Muffins with Mashed Potato Crowns

These mini beef meatloaves bake in a muffin tin, so they cook into neat, easy-to-portion servings. A simple ketchup glaze gives them a familiar savory-sweet finish.

A swirl of mashed potatoes turns each muffin into a complete comfort-food bite. They work well for weeknight dinners and freezer meal prep, with the potato crowns added after reheating for the best texture.

Classic Mini Beef Meatloaf Muffins with Mashed Potato Crowns

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound lean ground beef
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/4 cup milk
• 1/4 cup finely chopped yellow onion
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup ketchup, divided
• 2 cups prepared mashed potatoes
• 1 tablespoon butter, softened

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease the cups of a 12-cup muffin tin.
• In a large bowl, combine the ground beef, egg, breadcrumbs, milk, chopped onion, Worcestershire sauce, garlic powder, salt, black pepper, and 2 tablespoons of the ketchup. Mix gently until just combined.
• Divide the mixture among 8 muffin cups, filling each about three-quarters full. Press lightly to shape the tops, then spread the remaining ketchup over them.
• Bake for 20 to 25 minutes, until the centers reach 160°F. Let the meatloaf muffins rest in the tin for 5 minutes, then lift them out and drain away any excess juices.
• Stir the softened butter into the mashed potatoes. Spoon or pipe the potatoes onto the meatloaf muffins just before serving.

merknader

For freezer meal prep, cool the baked meatloaf muffins without the potato crowns, then freeze them in a sealed container. Thaw in the refrigerator and reheat until hot, then add freshly warmed mashed potatoes mixed with butter. If the potatoes are too firm to pipe, stir in a small spoonful of milk before topping.

Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Mixing Bowl, Measuring Cups, Meat Thermometer

Turkey Meatloaf Muffins with Spinach, Feta, and Orzo

These individual turkey meatloaves combine tender orzo, wilted spinach, and tangy feta in every bite. The muffin tin helps them cook in handy portions that are easy to serve and freeze for later.

They make a satisfying weeknight meal with a simple salad or roasted vegetables. The texture is moist and hearty, with a savory, Mediterranean-inspired flavor.

Turkey Meatloaf Muffins with Spinach, Feta, and Orzo

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• ½ cup uncooked orzo
• 1 teaspoon olive oil
• 2 cups roughly chopped fresh spinach
• 1 pound ground turkey
• ½ cup crumbled feta
• 1 large egg
• ⅓ cup plain breadcrumbs
• 2 tablespoons milk
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin.
• Cook the orzo according to the package directions until just tender. Drain it well and set it aside to cool slightly.
• Warm the olive oil in a skillet over medium heat. Add the spinach and cook, stirring, until wilted. Let it cool, then gently squeeze out excess moisture and chop it.
• In a large bowl, combine the ground turkey, cooked orzo, spinach, feta, egg, breadcrumbs, milk, oregano, garlic powder, salt, and black pepper. Mix gently just until combined.
• Divide the mixture among the 8 prepared muffin cups, pressing it lightly into each cup without packing it tightly.
• Bake until the muffins are cooked through and the centers reach 165°F. Let them rest in the tin for 5 minutes, then carefully remove and serve.

merknader

Drain the orzo well and squeeze excess moisture from the spinach so the muffins hold their shape. For freezer meal prep, cool the baked muffins completely, freeze them in a single layer, then transfer them to a freezer-safe container. Reheat until hot throughout.

Course: Main Course
Cuisine: Mediterranean
Equipment: Muffin Tin, Large Pot, Large Skillet, Mixing Bowl

BBQ Beef Meatloaf Muffins with Corn and Cheddar

These individual meatloaf muffins bring together barbecue sauce, sweet corn, and sharp cheddar in a tender beef mixture. A little extra sauce on top gives each one a tangy finish.

They’re easy to portion for meal prep and handy to freeze for busy nights. Serve them with a simple salad or roasted vegetables for a satisfying meal.

BBQ Beef Meatloaf Muffins with Corn and Cheddar

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound lean ground beef
• 1 large egg
• ½ cup plain breadcrumbs
• ¼ cup barbecue sauce, divided
• ½ cup corn kernels, thawed if frozen
• ½ cup shredded sharp cheddar cheese
• ¼ cup finely diced yellow onion
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

fremgangsmåte

 

• Preheat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• In a large bowl, whisk the egg with 2 tablespoons of the barbecue sauce. Stir in the breadcrumbs, corn, cheddar, onion, garlic powder, salt, and black pepper.
• Add the ground beef. Mix gently with your hands or a fork just until everything is combined. Avoid packing the mixture tightly so the muffins stay tender.
• Divide the mixture evenly among the 8 greased muffin cups. Shape each portion loosely, then spread the remaining 2 tablespoons of barbecue sauce over the tops.
• Bake until the muffins are cooked through and reach 160°F in the center, about 20 to 25 minutes. Let them rest in the pan for 5 minutes, then remove and serve.

merknader

For easier freezing, let the muffins cool completely, then freeze them in a single layer before transferring them to a sealed freezer-safe container. Reheat from frozen until hot throughout, or thaw them in the refrigerator first; the corn and cheddar keep each portion flavorful and moist.

Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Large Mixing Bowl, Measuring Cups, Meat Thermometer

Italian Sausage and Beef Meatloaf Muffins with Marinara and Polenta

These savory meatloaf muffins combine Italian sausage and ground beef for a tender texture with plenty of herby, rich flavor. A spoonful of marinara and a warm slice of polenta make each serving feel like a cozy Italian-inspired meal.

Bake them in a muffin tin for easy portions that are handy for meal prep and freezing. They work well for weeknight dinners, and the muffins reheat alongside the polenta for a satisfying plate with little fuss.

Italian Sausage and Beef Meatloaf Muffins with Marinara and Polenta

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 8 ounces ground beef
• 8 ounces mild Italian sausage, casings removed
• 1 large egg
• ⅓ cup plain breadcrumbs
• ¼ cup finely grated Parmesan cheese
• ¼ cup finely diced yellow onion
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup marinara sauce, divided
• 1 tube prepared polenta, about 18 ounces
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin with the olive oil.
• Add the ground beef, Italian sausage, egg, breadcrumbs, Parmesan, onion, Italian seasoning, garlic powder, salt, pepper, and ¼ cup of the marinara to a large bowl. Mix gently until the ingredients are evenly combined. Avoid overmixing so the muffins stay tender.
• Divide the mixture among the 8 greased muffin cups, pressing it in lightly. Spoon the remaining marinara over the tops.
• Bake for 25 to 30 minutes, until the meatloaf muffins are cooked through and no longer pink in the center. Let them rest in the tin for 5 minutes before removing.
• While the muffins bake, slice the polenta into 8 rounds. Warm a nonstick skillet over medium heat and cook the rounds for 3 to 4 minutes per side, until heated through and lightly golden.
• Serve two meatloaf muffins with two polenta rounds per person. Spoon any marinara remaining in the muffin cups over the muffins.

merknader

For meal prep, cool the muffins and polenta completely before freezing them in individual portions. Reheat until hot throughout, keeping the polenta with its serving so it stays easy to plate. If your sausage is strongly seasoned, taste the mixture before adding the listed salt and adjust to suit.

Course: Main Course
Cuisine: Italian
Equipment: Muffin Tin, Large Mixing Bowl, Nonstick Skillet

Teriyaki Chicken Meatloaf Muffins with Brown Rice and Broccoli

These chicken meatloaf muffins bring teriyaki flavor together with brown rice and broccoli in one easy-to-portion meal. The rice keeps the muffins tender, while finely chopped broccoli adds color and a little texture.

Make them for weekday lunches or dinners, then freeze individual portions for busy days. A brush of teriyaki glaze on top gives each muffin a savory-sweet finish.

Teriyaki Chicken Meatloaf Muffins with Brown Rice and Broccoli

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1 cup cooked brown rice, cooled
• 1 cup finely chopped broccoli florets
• 1 large egg
• ⅓ cup panko breadcrumbs
• ⅓ cup teriyaki sauce, divided
• 2 green onions, thinly sliced
• 1 teaspoon grated fresh ginger
• ¼ teaspoon black pepper
• Nonstick cooking spray

fremgangsmåte

 

• Heat the oven to 375°F. Lightly coat 8 cups of a standard muffin pan with nonstick cooking spray.
• In a large bowl, combine the ground chicken, cooked brown rice, chopped broccoli, egg, panko, 2 tablespoons of the teriyaki sauce, green onions, grated ginger, and black pepper. Mix gently until evenly combined, taking care not to compact the mixture.
• Divide the mixture among the prepared muffin cups, filling each cup nearly to the top. Gently press the mixture into the cups so the muffins hold their shape.
• Bake for 20 minutes. Brush the tops with the remaining teriyaki sauce, then bake for about 5 minutes more, until the centers reach 165°F.
• Let the muffins rest in the pan for 5 minutes before carefully removing them. Cool completely before packing portions for the freezer.

merknader

Chop the broccoli finely so it distributes evenly and cooks through inside the muffins. For meal prep, freeze the cooled muffins in a single layer before transferring them to a sealed freezer-safe container. Reheat until hot throughout, and brush with a little reserved teriyaki sauce if you want a glossier finish.

Course: Main Course
Cuisine: Asian
Equipment: Standard Muffin Pan, Large Mixing Bowl, Instant-Read Thermometer

Mexican Turkey Meatloaf Muffins with Black Beans and Cilantro-Lime Rice

These turkey meatloaf muffins bring together warm Mexican-inspired spices, black beans, and a bright cilantro-lime rice side. Baking the mixture in a muffin tin makes it easy to portion for meal prep and freeze for later.

The muffins are tender with a little texture from the beans, while the rice adds a fresh, citrusy finish. Pack them for weekday lunches or serve them for a simple family dinner.

Mexican Turkey Meatloaf Muffins with Black Beans and Cilantro-Lime Rice

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup uncooked long-grain white rice
• 1 pound ground turkey
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1/2 cup finely chopped yellow onion
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon salt
• 1 cup canned black beans, rinsed and drained
• 1/4 cup salsa
• 1 tablespoon olive oil
• 1 3/4 cups water
• 1 lime, zested and juiced
• 1/4 cup chopped fresh cilantro

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin with the olive oil.
• In a mixing bowl, combine the ground turkey, breadcrumbs, egg, onion, garlic, cumin, chili powder, smoked paprika, and salt. Fold in the black beans and salsa gently so the beans stay mostly whole.
• Divide the mixture among the 8 prepared muffin cups, pressing it in lightly. Bake for 25 to 30 minutes, until the muffins are cooked through and no longer pink in the center.
• While the muffins bake, rinse the rice under cold water. Put it in a saucepan with the water and bring to a boil. Cover, reduce the heat to low, and cook according to the rice package directions, until tender and the water has been absorbed.
• Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff with a fork, then stir in the lime zest, lime juice, and chopped cilantro.
• Serve the turkey muffins with the cilantro-lime rice. For freezer meal prep, let both cool completely before packing them into portions.

merknader

For the best texture, mix the turkey just until combined and avoid packing it tightly into the muffin cups. Freeze the cooled muffins and rice in separate portions so the rice is easy to reheat evenly. Thaw overnight in the refrigerator, then reheat until hot throughout.

Course: Main Course
Cuisine: Mexican
Equipment: Muffin Tin, Mixing Bowl, Saucepan, Fork

Mushroom and Lentil Meatloaf Muffins with Roasted Root Vegetables

These savory muffins combine lentils and finely chopped mushrooms for a hearty, tender meatloaf-style bite. Roasted carrots and sweet potatoes cook alongside them, making this an easy, balanced meal to portion for the week.

The muffins freeze well, so they’re handy for make-ahead lunches or quick dinners. Mushrooms, thyme, and tomato paste bring a rich, savory flavor, while the roasted vegetables add a little sweetness.

Mushroom and Lentil Meatloaf Muffins with Roasted Root Vegetables

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 cup cooked brown or green lentils, drained
• 8 ounces cremini mushrooms, finely chopped
• 1 small yellow onion, finely chopped
• 1 large egg
• 1/2 cup quick oats
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium carrots, peeled and cut into 1-inch pieces
• 1 medium sweet potato, peeled and cut into 1-inch pieces
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed sheet pan with parchment paper and lightly grease 8 cups of a muffin pan.
• Put the carrots and sweet potato on the prepared sheet pan. Toss them with the olive oil and spread them out in a single layer. Roast for 15 minutes while you prepare the muffins.
• Add the mushrooms and onion to a large skillet over medium heat. Cook, stirring often, until the mushrooms release their moisture and the pan is nearly dry, about 8 to 10 minutes. Let the mixture cool slightly.
• In a large bowl, mash the lentils lightly with a fork. Add the cooked mushroom mixture, egg, oats, tomato paste, thyme, salt, and black pepper. Stir until evenly combined.
• Divide the mixture among the 8 prepared muffin cups, pressing it down gently. Place the muffin pan on the oven rack beside the vegetables. Roast for 20 to 25 minutes, until the muffins are firm and cooked through.
• Continue roasting the vegetables until tender and lightly browned, about 10 to 15 minutes more. Serve the muffins with the roasted root vegetables.

merknader

For muffins that hold together well, cook the mushrooms until the skillet is almost dry before mixing them with the lentils. Cool the muffins and vegetables completely before freezing them in meal-size portions, and reheat until hot throughout.

Course: Main Course
Cuisine: American
Equipment: Oven, Rimmed Sheet Pan, Muffin Pan, Large Skillet, Mixing Bowl

Greek Lamb Meatloaf Muffins with Couscous and Roasted Zucchini

These individual lamb meatloaves bring Greek-inspired flavors to an easy meal-prep dinner. Feta, oregano, garlic, and lemon keep the lamb savory and bright, while couscous and roasted zucchini make the meal filling.

Bake the meatloaf muffins alongside the zucchini, then serve everything over fluffy couscous. The portions are easy to pack for lunches, and the cooked components can be frozen for a convenient meal later.

Greek Lamb Meatloaf Muffins with Couscous and Roasted Zucchini

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground lamb
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1/3 cup crumbled feta cheese
• 2 tablespoons finely chopped red onion
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium zucchini, cut into bite-size pieces
• 1 tablespoon olive oil
• 1 cup dry couscous
• 1 cup boiling water
• 1 tablespoon lemon juice

fremgangsmåte

 

• Heat the oven to 400°F. Line a standard 12-cup muffin pan with 8 paper liners, or lightly grease 8 cups.
• In a large bowl, combine the ground lamb, egg, breadcrumbs, feta, red onion, garlic, oregano, salt, and black pepper. Mix gently until just combined.
• Divide the lamb mixture among the 8 prepared muffin cups. Shape each portion lightly so it fills the cup without packing it too tightly.
• Spread the zucchini on a baking sheet and toss it with the olive oil. Roast the zucchini on the oven’s lower rack while the meatloaf muffins bake on the center rack. Cook for about 20 to 25 minutes, until the zucchini is tender and the lamb is cooked through.
• While the meatloaves bake, place the couscous in a heatproof bowl. Pour the boiling water over it, cover the bowl, and let it stand for 5 minutes. Fluff with a fork, then stir in the lemon juice.
• Serve the lamb meatloaf muffins with the couscous and roasted zucchini.

merknader

For meal prep, let the meatloaf muffins, couscous, and zucchini cool before portioning them into freezer-safe containers. Freeze the components together for up to 2 months, then thaw in the refrigerator and reheat until hot. Keep the lamb mixture loosely packed in the muffin cups for a tender texture.

Course: Main Course
Cuisine: Mediterranean
Equipment: Standard Muffin Pan, Baking Sheet, Large Mixing Bowl, Heatproof Bowl

Buffalo Chicken Meatloaf Muffins with Cauliflower Mash

These chicken meatloaf muffins bring the tangy heat of Buffalo sauce to an easy-to-portion meal prep favorite. They bake in a muffin tin, so they’re simple to serve and freeze individually for busy days.

A scoop of creamy cauliflower mash balances the spicy, savory muffins. Serve them for a weeknight dinner or portion them into freezer meals for a quick lunch later.

Buffalo Chicken Meatloaf Muffins with Cauliflower Mash

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• ½ cup panko breadcrumbs
• 1 large egg
• ¼ cup Buffalo sauce, divided
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped green onion, plus 1 tablespoon for garnish
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• 1 medium head cauliflower, cut into florets
• 2 tablespoons unsalted butter
• 2 tablespoons milk
• ¼ teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin.
• Add the ground chicken, panko, egg, 2 tablespoons of the Buffalo sauce, celery, 2 tablespoons of green onion, garlic powder, and salt to a mixing bowl. Stir just until combined.
• Divide the mixture among the 8 prepared muffin cups, filling each cup evenly. Bake for 20 to 25 minutes, until the muffins are cooked through.
• While the muffins bake, place the cauliflower florets in a saucepan and cover them with water. Bring to a boil, then cook until the cauliflower is very tender, about 10 to 12 minutes. Drain thoroughly.
• Mash the cauliflower with the butter, milk, and black pepper until smooth. For a creamier texture, blend it until no large pieces remain.
• Brush the cooked muffins with the remaining 2 tablespoons of Buffalo sauce. Serve them with the cauliflower mash and garnish with the remaining green onion.

merknader

Let the muffins cool completely before freezing them in a sealed container, with parchment between layers if stacking. Freeze the cauliflower mash in separate portions so it is easy to thaw alongside the muffins. Reheat both until hot, and add a small splash of milk to the mash if it has thickened.

Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Mixing Bowl, Saucepan, Potato Masher

Apple-Sage Pork Meatloaf Muffins with Sweet Potato Mash

These individual pork meatloaves pair tender ground pork with grated apple and fragrant sage. A little Dijon and breadcrumbs help bind the mixture while keeping the muffins moist.

The sweet potato mash makes each portion a cozy, complete meal. These muffins are handy for meal prep because they freeze and reheat well for an easy lunch or dinner.

Apple-Sage Pork Meatloaf Muffins with Sweet Potato Mash

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground pork
• 1 medium apple, peeled and grated
• 1/2 cup plain breadcrumbs
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
• 2 tablespoons milk
• 1 tablespoon butter

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan.
• In a large bowl, combine the ground pork, grated apple, breadcrumbs, egg, Dijon mustard, sage, salt, and black pepper. Mix just until evenly combined, taking care not to pack the mixture too firmly.
• Divide the pork mixture among the 8 prepared muffin cups. Press it in gently, then bake until the centers reach 160°F, about 20 to 25 minutes.
• While the muffins bake, place the sweet potato chunks in a saucepan and cover them with water. Bring to a boil, then simmer until very tender, about 15 minutes. Drain well.
• Mash the sweet potatoes with the milk and butter until smooth. Serve the mash alongside the pork muffins.

merknader

For freezer meal prep, cool the muffins and mash completely, then portion them into freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating; add a small splash of milk to the mash if it needs loosening.

Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Mixing Bowl, Saucepan, Potato Masher

Moroccan-Spiced Beef Meatloaf Muffins with Chickpeas and Couscous

These individual beef meatloaf muffins bring warm Moroccan-inspired spices together with chickpeas and fluffy couscous. The chickpeas add a tender, hearty bite, while the couscous helps keep each muffin moist.

They’re handy for meal prep because the portions are easy to freeze and reheat. Serve them with a simple salad or vegetables for a satisfying weeknight meal.

Moroccan-Spiced Beef Meatloaf Muffins with Chickpeas and Couscous

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Rett Main Course

Kategori Moroccan

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• ½ cup dry couscous
• ½ cup boiling water
• 1 pound lean ground beef
• ½ cup cooked chickpeas, drained and lightly mashed
• 1 small egg
• ¼ cup finely diced yellow onion
• 2 tablespoons chopped fresh parsley
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon paprika
• ¼ teaspoon ground cinnamon
• ¾ teaspoon salt
• ¼ teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 wells of a standard muffin tin.
• Put the couscous in a small bowl and pour the boiling water over it. Cover and let it stand for 5 minutes, then fluff it with a fork and leave it to cool slightly.
• In a large bowl, combine the beef, chickpeas, egg, onion, parsley, tomato paste, cumin, coriander, paprika, cinnamon, salt, and black pepper. Add the fluffed couscous and mix gently until evenly combined. Avoid packing the mixture too firmly.
• Divide the mixture among the prepared muffin wells, pressing it in lightly. Bake for 20 to 25 minutes, until the centers reach 160°F.
• Let the muffins rest in the tin for 5 minutes, then remove them and cool completely before packing for the freezer.

merknader

Lightly mashing the chickpeas helps them blend into the beef mixture while leaving a few small pieces for texture. For meal prep, freeze the cooled muffins in a single layer before transferring them to a freezer-safe container; reheat until hot throughout.

Course: Main Course
Cuisine: Moroccan
Equipment: Standard Muffin Tin, Small Bowl, Large Mixing Bowl, Fork