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
  • 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
1 clove of garlic, minced
1/4 tsp / 1 ml each salt and pepper
1/2 cup / 125 g Naturegg Omega Plus cracked eggs, well shaken
1/2 cup / 125 ml chopped green onions
1 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:

Naturegg Omega Plus

Lower in cholesterol and fat than regular eggs.

Learn More

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For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.

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