Butternut Squash Meatloaf Muffins

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 servings


  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces baby bella mushrooms, finely chopped
  • 2 cups butternut squash, grated or finely chopped*
  • 6 ounces baby spinach
  • 1 pound lean ground beef, organic
  • 1 cup panko bread crumbs, gluten-free if necessary
  • 2 large eggs, lightly beaten
  • 1 tablespoon apple cider vinegar
  • 5 tablespoons ketchup
  • 1/4 teaspoon ground black pepper


  • muffin tin + liners


  1. Preheat oven to 375°F.

  2. In a medium saute pan over medium heat, add olive oil and onion. Saute for 3-4 minutes until soft, then add garlic, mushrooms and butternut squash. Stir occasionally until vegetables begin to brown, then add spinach,and stir until it wilts. Remove from heat and set aside.

  3. In a large bowl, combine ground beef, bread crumbs, eggs, apple cider vinegar and 1 tablespoon of ketchup with a wooden spoon. Add vegetable mixture, salt, and pepper to the ground beef. Using very clean hands, mix until ingredients are combined.

  4. Line two muffin tins using paper muffin cup liners. Scoop the meat mixture with an ice cream scoop, and top with the remaining ketchup using a basting brush and bake for 30 minutes or until the internal temperature of the meatloaf muffins reaches 170° F. When done, remove from oven, and let cool for 5 minutes before serving.

Recipe Notes

You can serve these delicious meatloaf muffins with a bowl of Creamy Turmeric Cauliflower-Carrot Soup

Nutrient Analysis:
Serving size: 4 muffins Calories: 420 calories, Fat: 18 grams, Saturated fat: 6 grams, Carbohydrates: 40 grams, Sugar: 4 grams, Sodium: 460 milligrams, Fiber: 6 grams, Protein: 24 grams, Cholesterol: 140 milligrams