These baby meatloaf muffin tins are the perfect freezer-friendly finger food meal for the baby or your toddler. Super easy to make and they only require four ingredients!
Today I’ve got a fun recipe for you guys! For those of you looking for recipe ideas for your baby or toddler, you’ll love this four-ingredient freezer-friendly recipe!
Let me take a minute to post a little disclaimer.
I do not/did not practice baby-led weaning. Baby K got purees from 5.5 months until he started to refuse being fed from a spoon at around 8.5 months. Then it was GAME ON trying to find finger foods to serve him that fit his dietary restrictions. So, if you got to this post from a Pinterest pin or other social media labeled “baby-led weaning” it’s simply because through my research, that’s what people are searching for when they want finger foods for their baby.
As a Dietitian, I think baby-led weaning is a great concept and I’m in full support of it. However, for many many many reasons, some of which were medical, strict BLW wasn’t for us. I think of BLW the same as breastfeeding, it’s good, but fed is best. Each family should do what works for them!
As I was saying, little man started boycotting the spoon at around 8.5 months. Which made meal times challenging, pretty much overnight. I’ve since broken down and bought refillable pouches so I’m not spending $2 dollars per pouch on pre-packaged version every single meal.
But man on man, I hate cleaning that reusable pouch, I hate it with a passion (mostly because I just hate dishes.) So, more often than not Baby K was eating finger food meals from 8.5 months on and these baby meatloaf muffin tins are one of his favorite things to eat! (His other favorite are the baby muffins I posted a couple of weeks ago!)
Good thing too, because when I have nothing to feed him I’ve always got these as a quick hail mary in the freezer. Just defrost and serve!
I KNOW. In the photo, it shows ketchup, but you try taking a picture of meatloaf without any condiments. It looks like it belongs in a diaper, not on your plate, you feel me? So, no. I do not serve my now 10-month-old these meatloaf muffin tins with the ketchup on top simply because it’s too messy, but maybe you could with your toddler? Just keeping it real over here.
How to Make Meatloaf For Baby
These took me a couple tries to get right. At, first I was using ketchup as the binder, but I was feeling bad about the extra sugar and salt in that, not bad enough to make my own ketchup but still a little bad. Then, I had a can of pumpkin out on the table for something else, and I thought, what the heck let’s use that instead!
So that’s what I did. I mixed up the four ingredients and said a little prayer because my baby can be kind of opinionated about food. Not picky, but definitely opinionated.
He loved them so much, I immediately made two more batches for the freezer! Let me know if you try these guys and how it goes over with your little one! And if you serve them with ketchup or not!
Baby Meatloaf Muffin Tins
- Preheat oven to 350F and line muffin pan with silicone muffin liners.
- Using your hands or a spoon, combine all four ingredients until thoroughly mixed.
- Divide meat mixture among 12 muffin tins.
- Bake for 25-30 minutes, until meatloaf muffin tins are firm and have reached an internal temperature of 165F.
- Let cool completely before serving or freezing.
To reheat from the freezer:
- I heat them at half power for 3-5 minutes, checking them every 1-2 minutes. You want them to reach an internal temperature of 165F for safety reasons. However, if you nuke them too long in the microwave they can become overcooked and hard, not good for baby!
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