Bison Meatloaf Muffins are great for a weeknight dinner or make-ahead lunches.  The servings are individually portioned in a muffin tin, making this meatloaf recipe even easier to serve.

When I was a child, my mom made meatloaf.  Long story short, unbeknownst to anyone, I had the stomach flu.  You don’t need to know the details, but it took YEARS for me to eat anything resembling meatloaf again.  That’s behind me now, but I still prefer meatloaf served in different ways.  Ones that don’t remind me of my life-scarring 6-year-old experience.

This recipe is healthier than the cafeteria classic.  It’s also much easier to serve.  By pre-portioning it in a muffin tin, you avoid the whole hassle of slicing it… not to mention it cooks a lot faster!

One of the most fun parts of Bison Meatloaf Muffins (or any meatloaf recipe, really) is the flexibility.  You can use any ground meats you desire (TWSS).  Try turkey, chicken, or a combo of beef and lamb.  I have the attention span of a gnat, so I’m always looking for new ways to make things.

Change up the vegetables too!  It’s a great way to squeeze more veggies into your (or your family’s) diet.  For example, add red bell peppers, corn, and cilantro for a Southwestern theme.

These bison meatloaf muffins are juicy and moist (yup – I said it), with a fresh tang from the tomato topping.  No trashy ketchup slathered across the top here!  Not that there’s anything wrong with that… unless you’re like me and don’t like ketchup.  I packed mine for lunch this week to eat with roasted sweet potatoes and french green beans.

PRO TIP: You don’t need to purchase bread crumbs. Save the ends of last week’s bread to toast and crumble. Gluten-free works too!

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It literally took me 25 years to eat meatloaf again. #scarredforlife

Are you a meatloaf fan?

Is there a food you just can’t eat now, thanks for an unfortunate occurrence?