CHEDDAR JALAPEÑO MEATLOAF MUFFINS

Meatloaf Muffins make an easy week-night recipe. Filled with melty cheddar cheese, and spicy jalapeños, these Cheddar Jalapeño Meatloaf Muffins have built in portion control because they are made in muffin tins.

This recipe is a Trim Healthy Mama S Fuel, but it is also low carb, keto friendly and gluten free!

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Many of my readers have expressed interest in easy dinner recipes – and I’m right there with you! How many times have I found myself staring in the refrigerator at 4:30 wondering what in the world we are going to eat for supper?

The prep for this recipe couldn’t be any easier. Simply put all the ingredients in a large bowl and mix well! Then spoon the mixture into your prepared tins and bake for 20 minutes!

I actually used elk burger for these, because we have a LOT of that in our freezer. But you can feel free to use whatever ground meat you want. The nutritional information is calculated with 80/20 beef.

I added liquid smoke because I love that smoky flavor. I feel it really adds to the recipe, and Liquid Smoke is easily found at Walmart and most grocery stores. But if you do not have it, I think the recipe would still be fine without it. (Perhaps you could add half a teaspoon of smoked paprika.)

Ingredients

1 Pound Ground Burger I used elk, but the nutritional information is calculated with 80/20 beef
2 Eggs
1 Tablespoon Liquid Smoke
1 Teaspoon Mineral Salt
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
¼ Cup Chopped Jalapeños plus more for topping
¾ Cup Shredded Sharp Cheddar Cheese Divided

Instructions

Preheat oven to 350.
In a large bowl, combine burger, eggs, liquid, smoke, mineral salt, garlic powder, onion powder, 1/4 cup chopped jalapeños, and 1/2 cup shredded cheddar cheese. Mix until well combined.
Distribute meat mixture evenly among the wells of a greased 12 cup muffin tin.
Top with slices of jalapeño and the remaining shredded cheddar cheese.
Bake for 20 minutes