Approved by Michaelangelo Larive, OurCheff
Mini meatloaves baked in a muffin tin with zucchini and carrot grated so fine they disappear, topped with a shiny ketchup glaze. They’re kid-sized, cook in about 20 minutes, and pack well in lunchboxes.
15 minPrep
22 minCook
40 minTotal
4 (to 10)Servings
At a glance
- Diet: Picky eaters, Kid-friendly, Hidden veggie, High-protein, Gluten-free, Lunchbox (With certified GF oats and GF Worcestershire. Contains egg and milk.)
- Estimated per serving: 350 calories, 32 g protein, 20 g carbs, 17 g fat
- Equipment: 12-cup standard muffin tin, Box grater (small holes), Clean kitchen towel, Large bowl, Instant-read thermometer
Step-by-step photos
2Step 2
Grate the zucchini on the small holes of a box grater. Wrap it in a clean towel and squeeze hard over the sink until no more liquid comes out.
3Step 3
In a large bowl, combine the zucchini, carrot, onion, egg, oats, parmesan, 2 tbsp ketchup, Worcestershire, garlic powder, oregano, salt and pepper. Let it sit 3 minutes so the oats soften.
5Step 5
Divide the mixture among the 12 cups (about ⅓ cup each) and smooth the tops.
6Step 6
Stir together the ⅓ cup ketchup and the mustard and spread about 2 tsp over each muffin.
The full ingredient list and every step are in the recipe card below.
Chef tips
- Grate on the small holes. Fine shreds melt into the meat and stay invisible to picky eyes.
- Squeeze the zucchini like you mean it. That water is the enemy of a meatloaf that holds together.
- Freeze extras: once cooled, freeze them on a tray, then bag them. Reheat from frozen at 350°F for 15–18 minutes.
Substitutions
- Beef: Use 85–90% lean ground beef. Bake to 160°F.
- Egg-free: Mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit 5 minutes before using.
- Oats: Use ½ cup panko or crushed crackers (not gluten-free).
Storage and reheating
Refrigerate up to 4 days. Reheat in the microwave 45–60 seconds or at 350°F for 10 minutes. They’re good cold in lunchboxes, too. Freeze up to 3 months.
Hidden-Veggie Turkey Meatloaf Muffins
Ingredients
Equipment
Method
- Heat the oven to 375°F. Lightly oil a 12-cup muffin tin.
- Grate the zucchini on the small holes of a box grater. Wrap it in a clean towel and squeeze hard over the sink until no more liquid comes out.
- In a large bowl, combine the zucchini, carrot, onion, egg, oats, parmesan, 2 tbsp ketchup, Worcestershire, garlic powder, oregano, salt and pepper. Let it sit 3 minutes so the oats soften.
- Add the turkey and mix gently with your hands just until combined. Overmixing makes them dense.
- Divide the mixture among the 12 cups (about ⅓ cup each) and smooth the tops.
- Stir together the ⅓ cup ketchup and the mustard and spread about 2 tsp over each muffin.
- Bake 20–24 minutes, until the centers reach 165°F. Rest 5 minutes, then run a knife around the edges and lift them out.
Notes
- Grate on the small holes. Fine shreds melt into the meat and stay invisible to picky eyes.
- Squeeze the zucchini like you mean it. That water is the enemy of a meatloaf that holds together.
- Freeze extras: once cooled, freeze them on a tray, then bag them. Reheat from frozen at 350°F for 15–18 minutes.
- Beef: Use 85–90% lean ground beef. Bake to 160°F.
- Egg-free: Mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit 5 minutes before using.
- Oats: Use ½ cup panko or crushed crackers (not gluten-free).
FAQs
Can kids taste the vegetables?
Finely grated zucchini and carrot cook into the meat. Most kids just notice that the meatloaf is moist.
How long do mini meatloaves take to bake?
About 20–24 minutes at 375°F, until 165°F in the center. That’s much faster than a full loaf.
Are these gluten-free?
They can be. Use certified gluten-free oats and a gluten-free Worcestershire sauce.
Approved by Michaelangelo Larive, OurCheff. Nutrition is estimated from USDA FoodData Central. Images on this page are AI-generated illustrations, not photos of the tested dish. How we make our recipes.
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