Diner Meatloaf Muffins Light
Perfectly portioned and packed with flavor, these Diner Meatloaf Muffins Light are a healthier twist on the classic comfort food. Made with lean ground beef, grated carrot, and a medley of savory ingredients like low-sodium ketchup, Dijon mustard, and Worcestershire sauce, these mini meatloaves are tender, juicy, and bursting with diner-inspired goodness. Baked in a muffin tin for quick cooking and effortless portion control, they’re ideal for busy weeknights or meal prepping. Each muffin is topped with a glaze of ketchup for a nostalgic touch and pairs beautifully with classic sides like mashed potatoes or steamed vegetables. Ready in just 35 minutes, this light and flavorful recipe delivers big on taste while staying mindful of nutrition—a perfect option for a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 1 pound Lean ground beef (90% lean or higher)
- 1 Egg
- 0.5 cup Panko breadcrumbs
- 0.25 cup Low-sodium ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Minced garlic
- 0.5 cup Onion, finely chopped
- 0.5 cup Carrot, finely grated
- 2 tablespoons Parsley, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Low-sodium ketchup (for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with non-stick cooking spray.
In a large mixing bowl, combine the ground beef, egg, panko breadcrumbs, 1/4 cup of low-sodium ketchup, Worcestershire sauce, Dijon mustard, minced garlic, onion, grated carrot, parsley, salt, and black pepper.
Mix all ingredients gently using your hands or a spatula until just combined. Avoid overmixing as this can make the meatloaf muffins dense.
Divide the meat mixture evenly among the 12 muffin cups, pressing lightly to pack the mixture in but avoiding over-compression.
Top each meatloaf muffin with about 1 teaspoon of the remaining low-sodium ketchup, spreading it evenly over the surface.
Place the muffin tin in the preheated oven and bake for 20-22 minutes, or until the internal temperature reaches 160°F (71°C) when tested with a meat thermometer.
Remove the muffin tin from the oven and let the meatloaf muffins rest for 5 minutes before carefully removing them from the tin.
Serve warm with your favorite sides, such as mashed potatoes and steamed vegetables, or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 2296 mg | 100% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 36.4 g | ||
| Protein | 132.0 g | 264% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 235 mg | 18% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2423 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
