Meatloaf Cupcakes

Meatloaf Cupcakes

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Servings: 4

Servings Size: 2 muffins


  • 1 lb. lean ground beef
  • 1 egg
  • 1 cup cauliflower, par cooked and finely chopped
  • 2 tsp. Worcestershire sauce
  • ¼ cup green bell pepper, finely diced
  • ¼ cup white onion, finely diced
  • ¼ cup shredded carrot
  • 2 cloves garlic
  • ½ tsp. paprika
  • ½ tsp. dried parsley
  • ½ tsp. pepper
  • 12 small cubes of mozzarella cheese
  • ¾ cup reduced-sugar/sugar-free ketchup


  1. Preheat oven to 450. Line a 12-muffin tin with muffin liners
  2. Cook 1 cup cauliflower in microwave safe bowl with a small amount of water. Microwave on high for 2-3 minutes. Drain off water and chop fine, using a food processor. Set aside.
  3. Add onion, pepper, carrot, and garlic in food processor until finely diced.
  4. Mix ground beef, egg, cauliflower, Worcestershire, and seasonings along with vegetables in a large bowl.
  5. Portion less than ¼ cup of mixture and add a mozzarella piece to the center and roll into a ball and place in muffin liner. Repeat to fill pan. Top each with 1 tbsp. ketchup.
  6. Bake for 20 minutes, let rest for 5 minutes. Serve immediately.

Profile Exchange per serving: 3oz. lean protein + 1/3 cup veggies + 1 fat