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Cheddar Jalapeño Meatloaf Muffins

Name: Cheddar Jalapeño Meatloaf Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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)

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!

(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I am also an affiliate with Trim Healthy Mama. There are affiliate links used in this post.)

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)

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

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Cheddar Jalapeño Meatloaf Muffins

5 from 3 votes

Print Rate

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 282kcal

Ingredients

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

Get Recipe Ingredients

Instructions

Preheat oven to 350.
In a large bowl, combine burger, eggs, liquid, smoke, mineral salt, garlic powder, onion powder, ¼ cup chopped jalapeños, and ½ 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.