Herb-Infused Ground Beef Meatloaf Muffins

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Individually portioned, protein-packed meatloaf muffins with fresh herbs and a hint of tomato, perfect for meal prep and Whole30 compliance. This American-inspired beef recipe (whole30), ready in about 42 minutes, pairs ground beef, onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 16 oz ground beef
• 1/2 cup, finely diced onion
• 1/2 cup, grated carrot
• 3 tbsp, chopped fresh parsley
• 1 tsp, chopped fresh thyme
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper

The instant-read thermometer we’d check this meat with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 375°F (190°C) and line a standard muffin tin with parchment liners. In a large bowl, combine 16 oz ground beef, 1/2 cup diced onion, 1/2 cup grated carrot, 3 tbsp chopped parsley, 1 tsp chopped thyme, 1 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper. Mix gently with clean hands until just combined—do not overmix.
2. Step 2: Divide mixture evenly among 6 muffin cups, pressing down gently to form compact loaves. Place the muffin tin on a baking sheet and bake for 20-22 minutes until internal temperature reaches 160°F (71°C) and edges are golden brown.
3. Step 3: Let muffins rest in the pan for 5 minutes before transferring to a wire rack to cool slightly. Serve warm or at room temperature as a portable Whole30 meal.