Several years ago, while in grad school, I apprehensively picked up these Turkey Meatloaf Muffins from Trader Joe’s. I was studying at the time to become a medical illustrator, and spending most of my time in class or in my studio. While I tried to eat healthily, I also had time constraints that kept me out of the kitchen, so frozen meals were a substantial part of my diet. These meatloaf muffins became a fairly steady part of my dinner rotation. Add a green veggie and I had a complete meal! I wished they weren’t so high in fat though.
Fast forward to 2017. I was forging through my second round of Whole30 and feeling really inspired to recreate old recipes in healthier ways. This forgotten frozen dinner came to mind. One grocery trip, a muffin tin, and a few recipe adjustments later, a Whole30 star was born. I’m not sure I’ve ever been prouder of a recipe change-up.
Besides the fact that you can pair a mixed green salad or asparagus with this and call it dinner, I love how versatile these muffins are. Need a healthy Super Bowl app? Make them in mini muffin tins! Looking for a packable lunch ahead of a busy week? Forget the mashed cauliflower topping, and throw 3 meatloaf muffins in your lunch bag with a salad.
Kids love them because they’re dip-able (we recommend dunking in Best Ever Whole30 Ketchup). You can keep things easy and serve them straight out of the tins with mashed cauliflower, mashed potatoes, or our healthy mashed sweet potatoes on the side. Or you can get fancy with it and pipe the mashed cauliflower on top of your muffins and sprinkle with chives.
However you decide to serve ’em up, we hope you’ll share a pic with us on insta @fridgetofork! And let us know how they turned out in the comments below.
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