Meatloaf Cups: The Perfect Protein-Packed Meal Prep

If you’re looking for an easy, nutritious meal that’s perfect for meal prep, you’ve found it with these Meatloaf Cups. Packed with protein and veggies, these little cups are a great addition to any busy week. They’re not only quick to make but also versatile, allowing you to customize them based on your preferences or what you have on hand. Whether you’re meal prepping for the week or need a fast, healthy dinner, these meatloaf cups are your new go-to.

Why You’ll Love These Meatloaf Cups

• High in Protein: Each meatloaf cup is packed with 8.8g of protein, making them the perfect option to keep you full and fueled throughout the day.
• Veggie Boost: With zucchini, onions, and garlic, these meatloaf cups offer a healthy dose of vegetables. The zucchini also helps keep them moist without adding extra fat.
• Quick & Easy: From prep to plate, these meatloaf cups are ready in just 30 minutes. Perfect for busy weeknights or when you want a meal that doesn’t require much effort.
• Meal Prep Friendly: These cups store well in the fridge or freezer, so you can easily make a batch ahead of time and have meals ready to go when you need them.

Here are the Main Ingredients you will Need:

Step-by-Step Instructions:

Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray.

In a large mixing bowl, combine the ground beef, grated zucchini, onion, garlic, egg, breadcrumbs, Worcestershire sauce, ketchup, Dijon mustard, Italian seasoning, salt, and pepper. Mix until just combined.

Divide the mixture evenly among the 12 muffin cups, pressing gently to compact.

Bake in the preheated oven for 20-22 minutes or until the internal temperature of the meatloaf cups reaches 160°F (71°C).

Let the meatloaf cups cool slightly before removing them from the tin. Serve with your favorite sides like roasted vegetables or mashed cauliflower and top with additional ketchup if desired (not included in macros)

Recipe Notes and Modifications:

• If you don’t have zucchini, try using grated carrots or finely chopped spinach for a different veggie twist (macros may differ). Squeeze out the excess water from the zucchini to avoid excess moisture in the meatloaf cups.
• These meatloaf cups freeze well! After baking, let them cool, then store in an airtight container in the freezer for up to 3 months. Reheat in the microwave or oven.
• For extra flavor, top with a dollop of reduced-sugar ketchup or a drizzle of balsamic glaze before serving.

Other Easy Recipes you May Enjoy:

Greek Turkey Meatballs

High Protein Sloppy Joes

Crockpot BBQ Pulled Chicken

These Meatloaf Cups are everything you need in a meal: high in protein, easy to make, and absolutely delicious. They’re the perfect solution for busy weeknights or meal prepping for the week ahead. Plus, with so many ways to customize them, they’re sure to become a staple in your meal rotation. Give them a try and watch them disappear from your plate in no time!

If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!