10 Wholesome Paleo Meatloaf Muffins for Easy Weeknight Meals

These paleo meatloaf muffins are a handy way to make a comforting dinner in easy-to-serve portions. They cook faster than a full-size meatloaf and work well for meal prep, too. Here are 10 wholesome recipes with practical ingredients and plenty of weeknight-friendly ideas.

Helpful Tips Before You Start

A few simple steps can help your paleo meatloaf muffins cook evenly and hold together well.

Choose the Right Meat

Use ground meat with a little fat, such as 85% lean beef or a beef-and-pork blend, to keep the muffins moist. Very lean meat can turn dry.

Mix Gently

Combine the ingredients just until blended. Overmixing can make the muffins dense and firm.

Fill the Cups Evenly

Divide the mixture evenly among the muffin cups so they finish cooking at the same time. A standard ice cream scoop makes portioning easier.

Check for Doneness

Cooking time can vary with the meat and your oven. Use a thermometer to check that the center reaches 160°F for ground beef or pork, or 165°F for ground poultry.

Let Them Rest

Rest the muffins for a few minutes before removing them from the pan. This helps them set and makes serving easier.

Classic Beef and Cauliflower Meatloaf Muffins

These beef and cauliflower meatloaf muffins bring the familiar, savory flavor of classic meatloaf to easy individual portions. Finely riced cauliflower keeps the centers tender while adding a wholesome twist that fits a Paleo weeknight meal.

Bake them in a muffin tin for a simple dinner that is easy to portion and serve. A light tomato glaze adds a tangy finish, and leftovers make a handy lunch the next day.

Classic Beef and Cauliflower Meatloaf Muffins

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 cup finely riced cauliflower, thawed if frozen and squeezed dry
• 1 large egg
• 2 tablespoons almond flour
• 2 tablespoons finely diced yellow onion
• 1 tablespoon chopped fresh parsley
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ¾ teaspoon fine sea salt
• ¼ teaspoon black pepper
• ¼ cup tomato paste
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease the cups of a standard 12-cup muffin tin.
• In a large mixing bowl, combine the ground beef, cauliflower, egg, almond flour, onion, parsley, garlic powder, thyme, salt, and black pepper. Mix gently until evenly combined, taking care not to overwork the beef.
• Divide the mixture among 8 muffin cups. Press it in gently and shape each portion so the top is slightly rounded.
• In a small bowl, stir together the tomato paste, apple cider vinegar, and maple syrup. Spoon a little glaze over each meatloaf muffin.
• Bake until the muffins are cooked through and reach an internal temperature of 160°F, about 25 to 30 minutes. Let them rest in the tin for 5 minutes before lifting them out.

merknader

Squeezing the cauliflower very dry helps the muffins hold together and keeps them from becoming watery. For a stronger tangy glaze, leave out the maple syrup, or serve the muffins with extra glaze on the side. Store leftovers in the refrigerator and reheat gently until warmed through.

Course: Main Course
Cuisine: American
Equipment: Standard 12-Cup Muffin Tin, Mixing Bowl, Small Bowl

Turkey Meatloaf Muffins with Spinach and Sun-Dried Tomatoes

These turkey meatloaf muffins pack tender spinach and tangy sun-dried tomatoes into easy individual portions. They’re a wholesome paleo option for busy weeknights, and the muffin tin helps them cook evenly.

The turkey stays moist, while the tomatoes add a savory, slightly sweet bite. Serve them warm for dinner or pack the leftovers for an easy lunch.

Turkey Meatloaf Muffins with Spinach and Sun-Dried Tomatoes

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 2 cups finely chopped fresh spinach
• ⅓ cup chopped sun-dried tomatoes packed in oil, drained
• 1 pound ground turkey
• 1 large egg
• ¼ cup almond flour
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ¾ teaspoon fine sea salt
• ¼ teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin with some of the olive oil.
• Warm the remaining olive oil in a skillet over medium heat. Add the spinach and cook, stirring, until wilted. Transfer it to a plate and let it cool briefly.
• In a mixing bowl, combine the ground turkey, egg, almond flour, garlic powder, oregano, salt, and black pepper. Add the cooled spinach and chopped sun-dried tomatoes. Mix gently until evenly combined, taking care not to compact the meat.
• Divide the mixture among the 8 greased muffin cups. Press it in lightly so each cup is filled evenly.
• Bake until the muffins are cooked through and the centers reach 165°F. Let them rest in the tin for a few minutes before lifting them out.

merknader

Drain the sun-dried tomatoes well so their oil does not make the mixture too loose. If the spinach releases moisture as it cools, gently press it before adding it to the turkey. The muffins reheat well in the oven, which helps keep their edges from becoming soft.

Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Skillet, Mixing Bowl, Instant-Read Thermometer

Pork and Apple Meatloaf Muffins with Sage

These pork and apple meatloaf muffins bring together savory ground pork, sweet apple, and fragrant sage in easy individual portions. Almond flour helps hold them together while keeping the recipe paleo-friendly.

They make a handy weeknight main dish and are easy to portion for lunches, too. The muffins bake up tender and juicy, with little bites of apple throughout.

Pork and Apple Meatloaf Muffins with Sage

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground pork
• 1 medium apple, peeled, cored, and finely grated
• 1 large egg
• 1/3 cup almond flour
• 1/4 cup finely diced yellow onion
• 1 tablespoon finely chopped fresh sage
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1 teaspoon olive oil, for greasing the pan

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin pan with the olive oil.
• Place the grated apple in a clean kitchen towel and gently squeeze out excess juice. This helps the muffins hold their shape while staying moist.
• In a large bowl, combine the ground pork, squeezed apple, egg, almond flour, onion, sage, Dijon mustard, salt, and pepper. Mix gently with your hands or a fork just until evenly combined.
• Divide the mixture among the 8 greased muffin cups. Press it in lightly, leaving the tops slightly mounded.
• Bake until the centers are cooked through and the tops are lightly browned, about 25 to 30 minutes. Let the muffins rest in the pan for 5 minutes, then carefully lift them out to serve.

merknader

Grate the apple just before mixing so it stays fresh, and avoid packing the pork mixture tightly into the muffin cups for a tender texture. These muffins pair well with roasted vegetables or a simple green salad. Refrigerate leftovers in a covered container and reheat until hot.

Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Large Bowl, Box Grater, Kitchen Towel

Italian Beef Meatloaf Muffins with Zucchini and Basil

These Italian-inspired beef muffins pair fresh basil, garlic, and tomato paste with finely grated zucchini for a tender, savory bite. Baking them in a muffin tin makes portions easy to serve and helps them cook evenly.

They’re a handy choice for weeknight dinners, meal prep, or a simple family lunch. Serve them warm on their own or alongside a salad or roasted vegetables.

Italian Beef Meatloaf Muffins with Zucchini and Basil

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 cup finely grated zucchini, squeezed dry
• 1 large egg
• 1/3 cup almond flour
• 2 tablespoons tomato paste
• 2 tablespoons finely chopped fresh basil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil, for greasing the muffin tin

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin with the olive oil.
• Grate the zucchini, then squeeze it firmly in a clean kitchen towel to remove excess moisture. This helps the muffins hold their shape.
• In a large mixing bowl, combine the ground beef, squeezed zucchini, egg, almond flour, tomato paste, chopped basil, garlic powder, oregano, salt, and black pepper. Mix gently just until combined.
• Divide the mixture evenly among the greased muffin cups. Press it in lightly, leaving the tops level rather than packing the mixture tightly.
• Bake until the centers are cooked through. Let the muffins rest in the tin for 5 minutes, then carefully lift them out to serve.

merknader

For the best texture, squeeze the zucchini well and mix the beef mixture only until combined. If you’re making these ahead, cool the muffins before refrigerating them, then reheat until warmed through; a little fresh chopped basil on top adds a bright finish.

Course: Main Course
Cuisine: Italian
Equipment: Muffin Tin, Mixing Bowl, Grater, Kitchen Towel

Smoky Bison Meatloaf Muffins with Sweet Potato

These individual bison meatloaves pair smoky paprika and tomato paste with grated sweet potato for a tender, savory muffin. Baking them in a muffin tin makes portions easy to serve and helps them cook evenly.

They work well for a weeknight dinner or meal prep, especially alongside a simple green salad or roasted vegetables. The sweet potato adds gentle sweetness that balances the smoky seasoning without making the muffins heavy.

Smoky Bison Meatloaf Muffins with Sweet Potato

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground bison
• 1 cup peeled, finely grated sweet potato
• 1 large egg
• 1/3 cup almond flour
• 1/4 cup finely diced yellow onion
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 3/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1 teaspoon olive oil, for greasing the muffin tin

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin with the olive oil.
• In a large bowl, combine the bison, grated sweet potato, egg, almond flour, onion, tomato paste, smoked paprika, garlic powder, salt, and black pepper. Mix gently until evenly combined, taking care not to compact the meat.
• Divide the mixture among the 8 greased muffin cups. Press it lightly into each cup so the muffins hold together while baking.
• Bake until the centers reach 160°F on an instant-read thermometer and the tops are lightly browned, about 20 to 25 minutes. Let the muffins rest in the tin for 5 minutes before loosening and serving.

merknader

Grate the sweet potato finely so it blends into the bison mixture and cooks through in the muffins. For meal prep, refrigerate cooled muffins in a covered container and reheat them until hot throughout.

Course: Main Course
Cuisine: American
Equipment: Muffin Tin, Large Mixing Bowl, Instant-Read Thermometer

Greek Lamb Meatloaf Muffins with Spinach and Olives

These lamb meatloaf muffins bring Greek-inspired flavor to an easy weeknight meal. Spinach, Kalamata olives, and oregano add savory flavor, while almond flour helps hold each muffin together.

Bake them in a muffin tin for handy individual portions with tender centers and lightly browned edges. They’re easy to serve with a simple salad or roasted vegetables.

Greek Lamb Meatloaf Muffins with Spinach and Olives

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 tablespoon olive oil
• 2 cups baby spinach, roughly chopped
• 1 pound ground lamb
• 1 large egg
• 1/3 cup almond flour
• 1/3 cup pitted Kalamata olives, finely chopped
• 2 tablespoons finely chopped red onion
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin.
• Warm the olive oil in a skillet over medium heat. Add the spinach and cook, stirring, until wilted. Set it aside to cool, then squeeze out any excess moisture and chop it finely.
• In a large bowl, combine the lamb, egg, almond flour, chopped olives, red onion, garlic, oregano, salt, pepper, and cooled spinach. Mix gently until evenly combined, taking care not to compact the meat.
• Divide the mixture among the 8 greased muffin cups. Press it in lightly so each cup is filled evenly.
• Bake until the muffins are cooked through and their centers reach 160°F on an instant-read thermometer. Let them rest in the tin for a few minutes before removing and serving.

merknader

Squeeze the cooked spinach well before mixing it into the lamb to help the muffins hold their shape. The olives bring plenty of salty flavor, so taste the mixture before adding any extra salt. Store leftovers in the refrigerator and reheat them gently until warmed through.

Course: Main Course
Cuisine: Mediterranean
Equipment: Muffin Tin, Skillet, Mixing Bowl, Instant-Read Thermometer

Chicken Meatloaf Muffins with Broccoli and Lemon

These chicken meatloaf muffins bring lean ground chicken and finely chopped broccoli together in easy individual portions. Lemon zest and juice add a fresh, bright note that balances the savory herbs.

They work well for a weeknight dinner when you want a simple, family-friendly meal. The muffins bake up tender, with little bites of broccoli throughout and a lightly crisp top.

Chicken Meatloaf Muffins with Broccoli and Lemon

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground chicken
• 1 cup finely chopped broccoli florets
• 1 large egg
• ⅓ cup almond flour
• 2 tablespoons finely chopped yellow onion
• 1 garlic clove, minced
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• ¾ teaspoon fine sea salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil, for greasing the muffin tin

fremgangsmåte

 

• Heat the oven to 375°F. Lightly coat 8 cups of a standard muffin tin with the olive oil.
• In a large mixing bowl, combine the ground chicken, chopped broccoli, egg, almond flour, onion, garlic, lemon zest, lemon juice, oregano, salt, and pepper. Mix gently until everything is evenly distributed, taking care not to compact the mixture.
• Divide the mixture among the 8 prepared muffin cups. Press it in lightly and shape the tops so the portions cook evenly.
• Bake until the muffins are firm in the center and reach 165°F on an instant-read thermometer, about 25 to 30 minutes. Let them rest in the tin for 5 minutes before lifting them out.

merknader

Chop the broccoli into small, even pieces so it softens as the chicken cooks. For a stronger citrus note, add a little more lemon zest to the mixture without increasing the juice, which could make the muffins too wet.

Course: Main Course
Cuisine: American
Equipment: Oven, Standard Muffin Tin, Mixing Bowl, Instant-Read Thermometer

Mexican Beef Meatloaf Muffins with Black Beans and Peppers

These individual beef meatloaves bring together black beans, sweet bell pepper, and warm Mexican-inspired spices. They bake in a muffin tin, so they’re easy to portion and handy for a relaxed weeknight dinner.

The beans add a tender bite while the peppers keep the muffins moist. Serve them warm with a simple salad or alongside your favorite paleo-friendly vegetables.

Mexican Beef Meatloaf Muffins with Black Beans and Peppers

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Rett Main Course

Kategori Mexican

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1/2 cup cooked black beans, drained and rinsed
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced yellow onion
• 1 large egg
• 1/3 cup almond flour
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease eight cups of a standard muffin tin.
• In a large bowl, whisk the egg with the tomato paste, cumin, chili powder, smoked paprika, salt, and black pepper.
• Add the ground beef, black beans, red bell pepper, onion, almond flour, and chopped cilantro. Mix gently with your hands or a fork just until combined. Avoid overmixing so the muffins stay tender.
• Divide the mixture evenly among the eight prepared muffin cups. Press it in lightly, leaving the tops slightly rounded.
• Bake until the centers are cooked through, about 25 to 30 minutes. Let the muffins rest in the tin for 5 minutes before carefully removing them.

merknader

Finely dice the pepper and onion so they distribute evenly and cook through in the muffins. If the black beans are very wet after rinsing, pat them dry first to help the mixture hold its shape. For a milder flavor, reduce the chili powder slightly.

Course: Main Course
Cuisine: Mexican
Equipment: Muffin Tin, Large Mixing Bowl

Bacon-Wrapped Meatloaf Muffins with Roasted Vegetables

These individual meatloaf muffins are wrapped in bacon for crisp edges and savory flavor, while the centers stay tender. A simple side of roasted vegetables cooks alongside them, making this a hearty paleo-friendly dinner with easy portions.

They’re a practical choice for a weeknight meal or casual meal prep. Serve the muffins with the roasted vegetables straight from the pan for a satisfying plate with minimal fuss.

Bacon-Wrapped Meatloaf Muffins with Roasted Vegetables

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground beef
• 1 large egg
• ½ cup finely diced yellow onion
• ¼ cup almond flour
• 1 tablespoon tomato paste
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• 8 thin slices sugar-free bacon
• 2 cups broccoli florets
• 1 red bell pepper, cut into 1-inch pieces
• 1 medium zucchini, cut into ½-inch pieces
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Lightly grease 8 cups of a standard muffin pan.
• Add the ground beef, egg, onion, almond flour, tomato paste, garlic powder, oregano, salt, and black pepper to a mixing bowl. Mix gently until just combined.
• Divide the meat mixture among the 8 prepared muffin cups. Cut each bacon slice in half crosswise and wrap one piece around the edge of each portion, pressing the ends together. Bake the muffins for 20 minutes.
• While the muffins bake, place the broccoli, bell pepper, and zucchini on the prepared baking sheet. Toss with the olive oil and spread the vegetables into a single layer.
• After the muffins have baked for 20 minutes, put the baking sheet of vegetables in the oven. Bake the muffins and vegetables for another 15 to 20 minutes, until the bacon is browned, the vegetables are tender, and the centers of the muffins reach 160°F.
• Let the muffins rest in the pan for 5 minutes, then lift them out carefully. Serve with the roasted vegetables.

merknader

For more evenly browned bacon, keep the slices snug around the meat without overlapping them too much. Cut the vegetables into similarly sized pieces so they roast at the same rate, and spread them out well to help them brown instead of steam.

Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Rimmed Baking Sheet, Parchment Paper, Mixing Bowl, Meat Thermometer

Thai-Inspired Turkey Meatloaf Muffins with Carrot and Ginger

These turkey meatloaf muffins bring bright Thai-inspired flavors to an easy weeknight meal. Fresh ginger, lime, coconut aminos, and a little red curry paste season the lean turkey, while grated carrot adds moisture and a gentle sweetness.

Bake them in a muffin tin for tidy portions that cook evenly and are easy to pack for lunch. Serve them warm with lime for a simple, satisfying dinner.

Thai-Inspired Turkey Meatloaf Muffins with Carrot and Ginger

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 medium carrot, peeled and finely grated
• 1 large egg
• 1/3 cup almond flour
• 2 scallions, thinly sliced
• 1 tablespoon coconut aminos
• 1 teaspoon red curry paste
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon lime juice
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1 teaspoon avocado oil, for greasing the muffin tin
• 1 tablespoon chopped fresh cilantro, for garnish
• 1 lime, cut into wedges, for serving

fremgangsmåte

 

• Heat the oven to 375°F. Lightly grease eight cups of a standard muffin tin with the avocado oil.
• In a large bowl, whisk the egg with the coconut aminos, red curry paste, grated ginger, lime juice, salt, and black pepper until combined.
• Add the ground turkey, grated carrot, almond flour, and sliced scallions. Mix gently with your hands or a fork just until the ingredients are evenly distributed. Avoid overmixing so the muffins stay tender.
• Divide the mixture among the eight greased muffin cups, filling each evenly. Pat the tops lightly to help them hold their shape.
• Bake until the muffins are cooked through and the centers reach 165°F, about 20 to 25 minutes. Let them rest in the tin for 5 minutes before removing.
• Sprinkle with chopped cilantro and serve with lime wedges.

merknader

Grate the carrot finely so it blends smoothly into the turkey mixture and helps keep the muffins moist. Red curry pastes vary in heat, so use a little less if you prefer a milder flavor. Refrigerate leftovers in a covered container and reheat until hot.

Course: Main Course
Cuisine: Asian
Equipment: Standard Muffin Tin, Large Mixing Bowl, Measuring Cups and Spoons, Instant-Read Thermometer