Baby Meatloaf Muffin Tins
These baby meatloaf muffin tins are the perfect freezer-friendly finger food meal for the baby or your toddler. Super easy to make, they only require four ingredients!
Servings 12 meatloaf muffins
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!
I do not practice real baby-led weaning in any form. I started serving these to my son when he was 9 months old. I served them cut up into a little bigger than pea-size pieces with lots of water. He loves them and it's by far his favorite meal!
No Oat Flour?
*I've made this recipe with both oat flour and chickpea flour. Both work great!
*I've made this recipe with flax eggs (see the tutorial in my baby muffin post) and they came out great! So if your little one needs to be egg-free, you can still make these!
Calories: 118kcal | Carbohydrates: 4g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 40mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1640IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg