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Cheddar Jalapeño Meatloaf Muffins
Meatloaf Muffins make an easy week-night recipe. Filled with melty cheddar cheese, and spicy jalapeños, these Cheddar Jalapeño Meatloaf Muffins have built in portion control because they are made in muffin tins.
This recipe is a Trim Healthy Mama S Fuel, but it is also low carb, keto friendly and gluten free!
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Many of my readers have expressed interest in easy dinner recipes – and I’m right there with you! How many times have I found myself staring in the refrigerator at 4:30 wondering what in the world we are going to eat for supper?
Now, I have to admit that I am not the best at planning out my meals. I go through spurts where I try really hard, and I do great! Then it seems I lapse back into my old ways and there I am staring in the fridge again. Can you relate?
I DO know that when I plan out my meals, my week goes so much better! I can look ahead and see what meat I need to thaw, what vegetables I need to prep, etc. (Look near the bottom of this post for some awesome meal-planning helpers!)
But these Meatloaf Muffins are a life-saver. They only take about 30 minutes from start to finish!
Using on-hand ingredients, I can have dinner on the table in half an hour! That saves me from the 4:30 pm refrigerator staring session! Ha!
The prep for this recipe couldn’t be any easier. Simply put all the ingredients in a large bowl and mix well! Then spoon the mixture into your prepared tins and bake for 20 minutes!
I actually used elk burger for these, because we have a LOT of that in our freezer. But you can feel free to use whatever ground meat you want. The nutritional information is calculated with 80/20 beef.
I added liquid smoke because I love that smoky flavor. I feel it really adds to the recipe, and Liquid Smoke is easily found at Walmart and most grocery stores. But if you do not have it, I think the recipe would still be fine without it. (Perhaps you could add half a teaspoon of smoked paprika.)
I think this dish goes great with a side salad and green beans or roasted broccoli. And it would go especially well with this Keto Roasted Garlic and Rosemary Mashed Cauliflower.
The recipe makes 12 muffins, and a serving size is 2. If you really like this recipe, I think it would be easy to double, then you could freeze the leftovers for another meal.
I have not personally tried freezing them, but I think they would freeze well.
What do you need for these Cheddar Jalapeño Meatloaf Muffins?
1 Pound Ground Burger (I used elk, but the nutritional information is calculated with 80/20 beef)
1 Tablespoon Liquid Smoke
1 Teaspoon Mineral Salt
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
¼ Cup Chopped Jalapeños, plus more for topping
¾ Cup Shredded Sharp Cheddar Cheese, Divided
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Cheddar Jalapeño Meatloaf Muffins
- 1 Pound Ground Burger I used elk, but the nutritional information is calculated with 80/20 beef
- 2 Eggs
- 1 Tablespoon Liquid Smoke
- 1 Teaspoon Mineral Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- ¼ Cup Chopped Jalapeños plus more for topping
- ¾ Cup Shredded Sharp Cheddar Cheese Divided
- Preheat oven to 350.
- In a large bowl, combine burger, eggs, liquid, smoke, mineral salt, garlic powder, onion powder, 1/4 cup chopped jalapeños, and 1/2 cup shredded cheddar cheese. Mix until well combined.
- Distribute meat mixture evenly among the wells of a greased 12 cup muffin tin.
- Top with slices of jalapeño and the remaining shredded cheddar cheese.
- Bake for 20 minutes.