Mini Meatloaf Muffins

Make extra of these meaty muffins to freeze for a quick dinner on busy weeknights.

  • Prep time: 10 min
  • Makes: 8 muffins
  • Cook time: 25 min

Nutritional Information


  • Calories 124
  • Fat 6 g
  • Cholesterol 44 g
  • Carbohydrates 3 g
  • Dietary Fibre 0 g
  • Protein 14 g
  • Potassium* 175 mg
  • Calcium 13 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


3 tbsp / 45 ml
soy sauce
1 tbsp / 15 ml
minced fresh ginger root
clove of garlic, minced
1/4 tsp / 1 ml
each salt and pepper
1/2 cup / 125 g
EGG Creations! Fat Free Original or Naturegg Omega Plus, well shaken
1/2 cup / 125 ml
chopped green onions
slice of white bread, crumbled
1 pound / 500 g
lean ground beef or pork


  1. In large bowl, stir soy sauce with ginger, garlic, salt, pepper and liquid eggs. Add onions and bread crumbs. Crumble in beef and stir until well mixed.

  2. Spray 8 large muffin cups with nonstick cooking spray. Divide meat mixture between cups, packing just tightly enough to make uniform shaped loaves.

  3. Bake at 350°F (180°C) about 25 minutes or until no longer pink in centres.


  1. Slice leftover meatloaves into disks to use as fillings for sandwiches.

This recipe was made with:

Egg Creations Fat Free Original

The same great taste with none of the fat.

Learn More

Tips: Baking

Brush pastry and bread dough with Egg Creations Fat Free Original before baking to add a glossy colour.

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