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“After sitting in massage class and listening to a lecture about how our body processes proteins I became more convinced that this was my favorite meat-loaf recipe. I love meat-loaf and could eat it everyday. I started making my meat-loaf in a muffin pan because I spend a lot of time living alone and its easier to have already made portions to pull out of the fridge at the end of a day... and my favorite part of meat-loaf has always been the crusty outside and the caramelized catsup topping so I get more of my favorite part with every bite. I also add sriratcha cause I love just a little spice. NOTE: if you are Gluten Free or have Celiac MAKE SURE you are buying TVP and Oats processed in a GF facility.”
10-12 muffins

Ingredients Nutrition


  1. Pre-heat oven to 350 degrees.
  2. Finely chop carrots, garlic and onion (sometimes I chop them more coarsely out of laziness or a want for more crunch)
  3. Combine meat, TVP and veggies in a big bowl.
  4. Add eggs, worcestershire and seasonings (sriratcha too if using).
  5. Mix well with your hands, don't be afraid to get dirty! (if the mixture seems loose feel free to add another egg).
  6. Form mixture into large meatballs so that when you place them in the muffin pan they are just peeking over the top
  7. Top meat muffins with Catsup, or as I sometimes do create a mixture of Catsup, your favorite BBQ and a little Sriratcha (3 parts catsup, one part BBQ and about 1/2 tsp of Sriratcha).
  8. Place pan in the oven and ignore them for 40 minutes, a hint with these is never leave them for more then 50 minutes or the outsides will be overly brown and dry.
  9. Eat immediately and if there is anything left they refrigerate well for up to 3 days.

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