Loaded Veggie Meatloaf Cupcakes

Recipe by Nindy Grewal, CNP, LBA, Cl. Irid., B.Ed

Summer is winding down and we need to start gearing up for the school year once again! If you are like me, you are excited to get back to a routine and some healthy meal times. With that being said though, we also need to be more prepared for daily lunches and dinner times with the added pressure of being on schedule. Here is an easy meal that you can prep for kids’ lunches or quick dinners. This recipe is full of nutrient dense vegetables and can be served topped with your version of a creamy mash and a side of a light salad, roasted veggies or anything you desire. They are also great quick on the go, pre or post game / workout snacks. These meatloaf pies can be batch made and stored in the freezer for those days when you have no idea what to make!


Loaded Veggie Meatloaf Cupcakes


 2 pounds grass-fed ground chicken, turkey or beef

1 1/2 teaspoon sea salt

1 teaspoon ground black pepper

2 large pastured eggs

1 medium onion, peeled and finely chopped

2 cups mushrooms (any kind will do), finely chopped

1/2 cup finely chopped OR grated carrots

1 celery chopped finely

2 loosely packed cups of spinach, finely chopped

1 teaspoon dry thyme

3 cloves of garlic, peeled and minced

1 1/2 tablespoons Dijon mustard

  1. Preheat your oven to 350 degrees F.
  2. In a large bowl combine all of the ingredients. Using freshly washed hands, mix the ingredients until everything is blended together evenly. 
  3. Portion out the meat mixture evenly between 12 hole muffin tin.
  4. Bake for 25-30 minutes or until meat is cooked.

*Enjoy warm with cauliflower rice, a salad, or cooked veggies of choice. 

Freeze leftovers or store in fridge for up to 5 days.