Meatloaf Muffins

Mutton mince mixed with flavourful spices, filled into muffin moulds and baked.Serve these tangy meat loaf muffins for dinner or slice them up for a take-along sandwich lunch. They're just as flavorful after freezing. These great tasting meatloaf muffins are perfect with mashed potatoes and your favorite side vegetable. Your family will love them! This is a Sanjeev Kapoor exclusive recipe.

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Meatloaf Muffins

Main Ingredients Mutton mince (keema), Olive oil
Cuisine Fusion
Course Snacks and Starters
Prep Time 6-10 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Meatloaf Muffins

  • 1 cup Mutton mince (keema)
  • 1 tablespoon Olive oil
  • 1 tablespoon Garlic chopped
  • 1 medium Onion finely chopped
  • to taste Salt
  • to taste Crushed black peppercorns
  • 2 Eggs
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Mustard paste
  • 1 teaspoon Tomato ketchup
  • 1 tablespo For topping Fresh parsley chopped
  • 4-5 tablespoons Bread crumbs
  • For topping Bacon bits


  1. Preheat oven to180° C. Line a baking tray with silicon muffin mould tray.
  2. Heat olive oil in a non-stick pan. Add garlic and onion and sauté for 30 seconds. Add salt and crushed peppercorns, mix and cook till onion turns light golden.
  3. Put mutton mince and eggs in a bowl and mix. Add salt, Worcestershire sauce, mustard paste, tomato ketchup, parsley and crushed peppercorns and mix well. Add breadcrumbs and mix. Add garlic-onion mixture and mix well.
  4. Put the mutton mixture in the silicon muffin mould tray filling each dent upto ¾ full. Top with some parsley and bacon bits.
  5. Place the baking tray in preheated oven and bake for 20-25 minutes. Remove from heat and demould.
  6. Serve hot.