Meatloaf Cups

- Zehra, The FitNest


Meat Filling

  • 1 pound Crescent Foods Angus Ground Beef
  • 1 tbsp garlic powder
  • ½ tsp kosher salt
  • ½ tsp ground black pepper
  • 1 tsp Worcestershire sauce
  • 4 tbsps ketchup
  • ½ cup breadcrumbs or almond meal
  • ⅓ cup parmesan cheese
  • ⅓ cup shredded cheddar cheese
  • 1 cup grated carrots
  • 1 large egg


Potato Topping

  • 3-5 medium potatoes
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • ¼ tsp garlic powder
  • 2 tbsp finely chopped coriander


  1. Preheat the oven to 400 degrees and spray a 12 cup non-stick muffin time with cooking spray. Set aside.
  2. In a large bowl, mix all meatloaf ingredients until combined. Be sure you don’t over work the meat.
  3. Divide the meat between each muffin cup and press into the tin to evenly cover it (it should come up right around half way).
  4. Slice potatoes in very thin slices.
  5. Place the potato slices in a large bowl. Drizzle with oil and sprinkle with salt, pepper and garlic powder. Toss until each slice is coated.
  6. Place about 4-5 slices onto the tops of the meatloaf in the muffin pan.
  7. Bake for 20-30 minutes.
  8. Let them cool for 5 minutes. Use a butter knife to cut around the outside where each meatloaf meets the sides of the muffin tin to keep it from sticking and around the bottom of the meatloaf muffins to carefully remove them from the tin, sometimes they can stick so go slowly.


Can't find this product at your store?

Featured Product Recipes

Halal Cart Bowls

Loaded Waffles with Chicken Nuggets and Creamy, Spicy Sauce

Shawarma Chicken Pita Pockets

Chicken Quesadilla Recipe

Chicken Tikka

Spicy Popcorn Chicken