Mar 19

Blue Cheese & Spinach Meatloaf Muffins

Life’s been a little hectic lately, to say the least. I completely admit that I haven’t been cooking as much, and when I have, it’s been super simple dishes. Not that there’s anything wrong with that, but I always like trying new recipes and challenging myself. I know it’s a rut I’ll get out of soon, and hopefully things will slow down a bit…

In the meantime, I’ve been cooking stuff that’s easy to freeze for those lazy or crazy nights. Something easy to take out and pop right into the oven. These are a new freezer friendly favorite!


These muffins are a generous size (this recipe makes 12 and although you’ll really be packing the meat in, they’ll shrink a bit when they cook) so whether you’re feeding your family right away or storing leftovers in the freezer, you’ll be good to go.

Blue Cheese & Spinach Meatloaf Muffins
slightly adapted from Allrecipes

1 1/2 pounds ground beef
3/4 cup crumbled blue cheese
1 1/2 cups fresh baby spinach leaves
1/2 onion, chopped
2 eggs
1/3 cup Panko bread crumbs
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
salt and pepper

Preheat oven to 375 degrees. Grease a muffin pan with cooking spray.

Combine all ingredients in a large bowl and mix until well combined. Divide evenly among muffin tins. Bake for around 30-35 minutes.

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