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Sausage Meatloaf Muffins in muffin tin.
Anne Murphy

Sausage Meatloaf Muffins

5 from 1 vote
Sausage meatloaf muffins - easy to make, because the seasoning is right in your meat! They freeze and reheat beautifully, and taste good cold as a terrific packed lunch. Perfect for meal planning.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main dish
Cuisine: American, Gluten Free
Ingredients Method Notes

Ingredients
  

  • 3 eggs
  • 1 gluten free corn muffin
  • 1/2 c mirepoix
  • 1 lb. bulk country sausage meat
  • 1 lb. ground beef

Method
 

  1. Preheat oven to 350.
  2. Beat eggs in a bowl. Crumble muffin into egg mixture, and add mirepoix. Mix well.
  3. Add both kinds of meat. Mix well with each other and the egg mixture.
  4. Spoon into muffin tins.
  5. Bake at 350 for 30 minutes.
  6. Let cool five minutes in pans before removing.

Notes

These freeze and reheat well.
If you prefer a traditional loaf, bake for 50 minutes.