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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.
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.
Now, if you are like me and struggle with meal planning, you may want to check out my two affiliate links below for some meal planning help!
Northern Nester has put together an awesome 4 week handbook that tells you exactly what to eat for breakfast, lunch, and supper! Her handbook even includes snacks, desserts, and drinks! All the recipes are included and there are even printable grocery lists! See the Slim & Satisfied Handbook here!
Wonderfully Made & Dearly Loved has put together a wonderful course on how to make healthy meal plans. She walks you through the entire process from beginning to end, and includes ideas for how to use freezer meals, crockpot meals, and even meal swaps to keep you on track! See the Healthy Meal Planning Process here!
You can also see my own Trim Healthy Mama Friendly Meal Plans here!
But back to my own recipe . . . 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.