Dairy-Free Meatloaf Muffins (Mini Meat Loaves)

One of our most popular recipes is actually dairy-free meatloaf. We recently adapted that recipe to make dairy-free meatloaf muffins or cupcakes. These are basically mini meat loaves, baked in a muffin tin and optionally topped with a swirl of mashed potato! They’re fun, delicious, and easy! This is a great, comforting recipe to help you survive the busy days ahead.

Why You’ll Love these Dairy-Free Meatloaf Muffins

• Easy & Foolproof Entree: A quick sauté, stir it all together, and bake – that’s it! A meat thermometer helps ensure perfect results every time.
• Perfectly Seasoned: The original base recipe is from Top Chef celebrity, Tom Coliccho. We didn’t change the simple seasonings – why mess with perfection?!
• Tender Texture: Using fresh breadcrumbs instead of panko, ensures a wonderful bite without need for any dairy.
• Great for Meal Prep or Make Ahead: You can prep these dairy-fee meatloaf muffins a day ahead and bake them just before dinner. Or prepare them, freeze, and pop into lunches!
• Family-Friendly: Kids and adults love these mini meat loaves, which can be sized down for little appetites.

Recipe FAQs

Can I use Leaner Meat?

I would avoid using overly lean meat as they will end up too dry. Aim for 80 to 85% lean, no matter what type of meat you use. If you only have leaner beef, you can add a little ground pork, which tends to be fattier, to balance it.

Can I Add Any Vegetables?

We usually serve veggies on the side, but you can add some to the mini loaves themselves. Start with 1/2 cup veggies. Minced spinach or kale, grated carrot, or minced bell pepper are all delicious.

Do You Have an Option without Ketchup?

Ketchup adds delicious caramelized sweetness that complements the savory flavors in these dairy-free mini meatloaf muffins. If you don’t have ketchup, barbecue sauce is a delicious substitute. But if you don’t want any sweetness, you can brush on tomato sauce, or simply top the cooked loaves with your favorite tomato sauce or dairy-free gravy.

Special Diet Notes: Dairy-Free Meatloaf Muffins

By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, and soy-free. Just be sure to choose breadcrumbs and mashed potato ingredients (if making potato “frosting”) that suit your dietary needs.

Egg-Free Option: Substitute 6 tablespoons aquafaba (generous 1/3 cup) for the eggs, or see our Egg Substitute Guide for more options.

Alisa Fleming

Dairy-Free Meatloaf Muffins

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These mini meat loaves are a family favorite. They go great with basic sides, are easy to pack for lunches, and can optionally be made into savory "cupcakes" with mashed potato "frosting."

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Prep Time 20 minutes mins

Cook Time 37 minutes mins

Total Time 57 minutes mins

Servings: 12 meatloaf muffins

Course: Entree

Cuisine: American

Calories: 195

Ingredients Method Nutrition Notes

Ingredients

  

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• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1 garlic clove minced
• 2 pounds 85% lean ground beef or ground turkey
• ¾ cup fresh dairy-free breadcrumbs not toasted; can use gluten-free
• 2 large eggs
• 2 tablespoons Dijon mustard
• 2 teaspoons kosher salt
• 1 ½ teaspoons dried oregano
• 1 teaspoon fresh ground black pepper
• ¼ cup ketchup
• ½ batch dairy-free mashed potatoes optional, for savory "cupcakes"

Method

 

1. Preheat your oven to 350ºF.
2. Heat the oil in a skillet over medium heat. Add the onion and sauté until golden, about 5 to 7 minutes. Add the garlic and sauté for 1 minute.
3. Transfer the onion and garlic to a large bowl and let cool.
4. Once cool, add the meat, breadcrumbs, eggs, mustard, salt, oregano, and pepper. Stir until combined and the ingredients are evenly distributed, but do not overwork the meat.
5. Divide the meat mixture between 12 muffin cups. Gently pat the mixture into each cup.
6. Spread the ketchup evenly over each meatloaf muffin (about 1 teaspoon per muffin).
7. Bake for 25 to 35 minutes (turkey usually takes longer), or until the meatloaf muffins reach an internal temperature of 145ºF for beef or 160ºF for turkey.
8. Let the mini loaves rest for 5 minutes in the tins, then remove to paper towels to drain any excess fat or liquid.
9. Optionally top with a dollop or swirl of mashed potatoes to make savory meatloaf “cupcakes.”
10. Refrigerate any leftovers for up to 2 days. Meatloaf muffins can be wrapped and frozen for up to 3 months.

Nutrition

Serving: 1mini meatloaf (without mashed potatoes)Calories: 195kcalCarbohydrates: 8gProtein: 17.4gFat: 10gSaturated Fat: 3.5gSodium: 502mgFiber: 0.8gSugar: 2.4g

Notes

Kid Size: You can divide the meat mixture into 18 muffin wells instead. Begin checking for doneness at about 20 minutes.

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