Meatloaf Muffins: A Quick and Low-Point Delight

Introduction:

Elevate your meal prep game with our Meatloaf Muffins! Perfectly portioned and ready in just 15 minutes, these mini meatloaves are a convenient, low-point option for a quick and satisfying meal. Designed to fit seamlessly into your Weight Watchers (WW) plan, these muffins combine lean ground sirloin with aromatic vegetables, creating a flavorful and nutritious dish that doesn’t compromise on taste. Ideal for busy weeknights or meal prepping for the week ahead, these meatloaf muffins are both easy to make and deliciously healthy.

Ingredients:

  • 1 1/2 pounds (680g) lean ground sirloin (choose sirloin for a lower fat content)
  • 1 medium onion, chopped (approximately 1 cup)
  • 2 ribs celery, finely chopped
  • 1/2 cup (60g) whole wheat breadcrumbs (for added fiber and a low point count)
  • 1 large egg
  • 1/4 cup (60ml) low-sodium beef broth (or homemade if preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste

Nutritional Information:

Per Muffin (1 muffin, assuming 12 muffins total):

  • Calories: 120
  • Total Carbohydrates: 8g
    • Net Carbohydrates: 6g
  • Protein: 15g
  • Fat: 5g
  • Fiber: 2g

Weight Watchers SmartPoints:

  • Freestyle: 3 points per muffin

Instructions:

  1. Preheat the Oven:
    • Begin by preheating your oven to 375°F (190°C). This ensures that the oven is at the right temperature for cooking the meatloaf muffins evenly.
  2. Prepare the Vegetables:
    • Chop 1 medium onion into chunks and finely chop 2 ribs of celery. These vegetables will add flavor and moisture to the meatloaf muffins.
  3. Blend the Vegetables:
    • Place the chopped onion and celery into a food processor or blender. Pulse until finely chopped. This step helps distribute the vegetables throughout the meatloaf mixture for consistent flavor and texture.
  4. Mix the Meatloaf Ingredients:
    • In a large mixing bowl, combine 1 1/2 pounds of lean ground sirloin with the finely chopped onion and celery.
    • Add 1/2 cup of whole wheat breadcrumbs, 1 large egg, 1/4 cup of low-sodium beef broth, 2 tablespoons of tomato paste, and 1 tablespoon of Worcestershire sauce.
    • Season the mixture with 1 teaspoon each of dried thyme, garlic powder, onion powder, and salt and pepper to taste.
  5. Combine Thoroughly:
    • Use your hands or a large spoon to mix all the ingredients until well combined. Be careful not to overmix, as this can make the meatloaf dense.
  6. Prepare the Muffin Pan:
    • Lightly spray a 12-cup muffin pan with non-stick cooking spray. This helps prevent the meatloaf muffins from sticking and ensures easy removal.
  7. Shape the Muffins:
    • Divide the meatloaf mixture evenly among the 12 muffin cups. Press down gently to ensure that the mixture holds together and cooks evenly.
  8. Bake the Muffins:
    • Place the muffin pan in the preheated oven. Bake for 15-20 minutes, or until the internal temperature of the meatloaf muffins reaches 160°F (71°C) and they are cooked through.
  9. Check for Doneness:
    • To ensure that the muffins are thoroughly cooked, use a meat thermometer to check the internal temperature. The muffins should be firm to the touch and no longer pink inside.
  10. Cool and Serve:
    • Remove the muffin pan from the oven and let the meatloaf muffins cool for a few minutes before removing them from the pan.
    • Serve immediately or store for later use.

Useful Tips:

  • Lean Ground Sirloin: Opting for lean ground sirloin helps keep the fat content low while providing a good source of protein. If desired, you can use extra lean ground beef for even fewer points.
  • Breadcrumbs: Whole wheat breadcrumbs are used here for added fiber. You can also use panko breadcrumbs or a gluten-free alternative if needed.
  • Flavor Enhancements: Feel free to experiment with additional spices or herbs such as paprika, cumin, or fresh parsley to customize the flavor profile.
  • Freezing: These meatloaf muffins freeze well. To freeze, allow them to cool completely, then place them in an airtight container or freezer bag. They can be reheated from frozen in the microwave or oven.

Storage Instructions:

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: For longer storage, freeze the meatloaf muffins in a single layer on a baking sheet before transferring to a freezer bag or container. They can be kept frozen for up to 3 months.

Reheating Instructions:

  • Microwave: Reheat individual muffins in the microwave on high for 1-2 minutes, or until heated through.
  • Oven: Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed to your liking.

Conclusion:

These Meatloaf Muffins are a fantastic addition to any healthy eating plan. They offer the comforting taste of traditional meatloaf in a convenient, portion-controlled format. With their low SmartPoints and easy preparation, they are perfect for busy lifestyles and meal planning. Whether enjoyed as a quick lunch, a satisfying dinner, or a meal prep staple, these muffins provide a nutritious and delicious solution for staying on track with your Weight Watchers goals. Enjoy the simplicity and satisfaction of a classic comfort food, reinvented to fit your wellness needs!

Additional Notes:

  • Ingredient Substitutions: Feel free to substitute ingredients based on dietary preferences or availability. For example, use egg substitutes or gluten-free breadcrumbs as needed.
  • Serving Suggestions: Pair these meatloaf muffins with a side of roasted vegetables, a fresh salad, or a serving of quinoa for a balanced meal.

With these detailed instructions and tips, you’re well on your way to creating a delicious, low-point meatloaf muffin recipe that’s both convenient and healthy. Enjoy every bite!