Pizza Meatloaf Muffins (Gluten-Free)

This Pizza Meatloaf Muffins recipe takes all the flavor of a slice of pizza and makes it in a convenient, hearty and delicious mini meatloaf baked in a muffin tin! They are the perfect make-ahead meal prep for lunch, or a great post work out or after school snack. They are gluten-free, low carb and just what you should be running to the kitchen to cook up right now. Made in partnership with my friends at Ello Products.

meatloaf muffins with cheese

Pizza Meatloaf Muffins

We love all things pizza here, so it’s no surprise that these Pizza Meatloaf Muffins are not the first time we’ve taken all the flavor of pizza and created something fun and unique like my Pizza Scramble and Pizza Stuffed Peppers, but this time we wanted to focus on making an amazing meal prep meal!

We love how much pizza flavor we were able to pack in to these meatloaf muffins. We use ground turkey as our base and then mix in pizza sauce, some spices, turkey pepperoni and cheese! A little egg and almond flour help hold it all together and it’s topped off with a bit more cheese and pepperoni and finished under a broiler to get a nice pizza like topping! While you are certainly welcome to make your own pizza sauce, we opted to purchase a good quality brand to make this a little simpler to prepare.

Easy mini meatloaf muffins

Honestly we loved these for meal prep, a kid-friendly snack or even if you’re feeling adventurous a quick breakfast! You can warm it in a toaster oven, your regular oven or in a microwave on the go. We also enjoyed them cold, but that’s totally up to you!

We of course packed these away in my favorite storage containers. I love love love my Ello DuraGlass Food Storage Containers. With other glass ware I have tried, sometimes the lids don’t pop on well, sometimes they don’t stack easily, and so on. These containers are so well-made and are my new go-to! I also love the silicone colors because they grip well too!

  • Perfect for stacking.
  • Mighty tough: Silicone sleeve protects glass from chips + scratches.
  • Everything tastes better in glass: Won’t stain or smell.
  • Nobody likes a lunch bag leak:  The clear air tight lids won’t leak.
  • Easy-to-pair color match lids: Because life’s already hard enough.
  • Wash away: All parts top rack dishwasher safe, sleeve and all. No need to remove sleeve for oven + cleaning!
  • Comes in all different sizes: For sides, mains, leftovers, and more!
  • Safe for cooking: Freezer safe, microwave safe without lid, and oven safe up to 450F without lid.
  • Free of: BPA, phthalates, PVC, lead and cadmium free.
  • Where I get mine: Available at Target and Amazon now!

healthy meatloaf muffins

If you like this meal prep recipe, check out these others:

how do you make meatloaf in a muffin tin

Watch the video:

4.9 rating
7 reviews

Pizza Meatloaf Muffins


Yields 9
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes



Author: Lexi

Ingredients

Directions

  1. Pre-heat oven to 400ºF.
  2. In a large bowl combine ground turkey, 2 beaten eggs, 1 cup turkey pepperoni, 1/2 cup shredded mozzarella, almond flour, 1/4 cup pizza sauce, italian seasoning, salt, garlic powder and onion powder. Mix until fully combined.
  3. In a muffin tin, place 1/2 cup mixture in 9 tins and smooth the mound on the top. (See note)
  4. Brush remaining pizza sauce on top of each muffin.
  5. Bake for 15 minutes, or until turkey is fully cooked to 165ºF.
  6. Remove from oven and turn broiler on to high.
  7. Divide remaining cheese and pepperoni on top of meat muffins and place under broiler until cheese has melted and begun to melt and bubble, about 3 minutes.
  8. Serve warm with salad, or fully cool and pack away for meal prep.

Recipe Notes

  1. To make smaller portions, divide roughly 1/3 cup batter to fill 12 muffin tins.

Nutrition

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This post is sponsored by Ello Products. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

26 comments
October 15, 2018

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26 Responses

    1. Hi Stephanie! Kelli here, part of the LCK team. We have only tested this with almond flour so we can’t speak with certainty to how it would turn out but you may be able to try adding an extra egg and leaving out the almond flour all together!

    1. Hi Lee! Kelli here, part of the LCK team. We initially tested this with beef! We found that it was VERY greasy, as some meatloaves tend to be. Sometimes you can get rid of that problem by baking in a special meatloaf pan, or by baking it free form. But since we are baking these in a mini muffin tin, we couldn’t solve the excess liquid / fat problem any way aside from using ground turkey. So I would say you can use beef, but know that they’ll give off a large amount of liquid / fat, even if you use a 90%-10% mix like we did. But other than that the texture will still be the same!

  1. These are FANTASTIC! The ground turkey is mild enough for the pizza flavor to really shine and you can’t even taste the almond flour, just it adds a bit of binder and lightness. I added a few T’s of Parmesan to mine, some chopped kale, and used Italian blend cheese . Since I didn’t have pizza sauce , no sugar spaghetti sauce worked just fine — I am making meatballs out of the bit of mix I had left. Thank you Lexi, this is a brilliant and delicious recipe.!

    5.0 rating

  2. This recipe is amazing! My family loves it so much and it is so easy to make! I usually always have the ingredients to make them, too so it’s a win-win! Another great recipe!

    5.0 rating

  3. I do not see the nutritional value. Am I missing them somewhere? Sorry if they are in there and if they are not can I please get that?.

  4. Just made these and they are excellent! I used 1 pound turkey and one pound italian sausage. I also put them into 12 muffins and they had to bake for 25 minutes. Could certainly do a true meatloaf but they cook faster this way, and they are cuter. A bit greasy but of course expected with the sausage. Trying to stay keto and this is a winner!

  5. Just made these. Delicious. I added capsicum and mushrooms to the mix and popped an olive on top. I made smaller ones which would be perfect for a party. Will definitely make again. Thanks for a great, simple recipe

    4.0 rating

  6. Would love to make this recipe, how can I make it without so much salt? Trying to keep my salt intake down due to stage 1 hypertension

    1. Stephanie feel free to take omit the salt all together, or lower it based on your dietary needs. The meat, cheese and store-bought sauce does have sodium too, so if you need to lower it even further you may look to making your own tomato sauce and lowering the cheese.

  7. It’s one of my favourite recipes. I like to make it for a busy week ahead. And have it handy in the fridge. You cannot get it wrong. Its tasty and filling. No pepperoni? It does not matter. Still very good. Makes a delicious meal along with side salad or baked sweet potato or even few tomato if you in a hurry! Highly recommended:)

    5.0 rating

    1. I think it’d be okay because most kids eat lunch on the earlier end. But be careful since there are nuts in here–in case your school is nut free!

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Author: Lexi

Ingredients

Directions

Recipe Notes


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