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Barbecue Meatloaf Muffins

So I have been slightly obsessed with muffin and cupcake recipes lately and find myself daydreaming about all the interesting food that could be wrapped, warm and crazy, in a 12 inch muffin tray.  Reading that makes me think maybe it’s time for a new hobby. Honestly though, I am muffin obsessed.

For this recipe, I used a basic meatloaf recipe and added some smoky barbecue sauce and whole grain mustard and then frosted the muffins, (maybe that means they are more like cupcakes), with blended mashed potatoes with green onions.  We ate them with a green salad last night and they were a hit.  Today I am planning on stuffing one in between bread for a meatloaf sandwich.

Barbecue Meatloaf Muffins
Servings: 12
Serving Size: 1 cupcake
Nutritional Information: 104 calories, 3.6 g of fat, 8.1 g  of carbohydrates, .9 g of fiber, 9.9 g of protein
Weight Watchers® PointsPlus®: 3 *

1 egg
1 pound extra lean ground beef (5% fat)
1/2  red pepper, minced
2 ribs celery, minced
2 cloves of garlic, minced
1/3 white onion, minced
1/2 cup smoky barbecue sauce
2 tbsp whole grain mustard
1/2 cup seasoned bread crumbs, whole wheat if possible
1 tbsp Worcestershire sauce
Salt and pepper (or grill seasoning)
1/2 pound of potatoes, chopped
1/4 cup buttermilk
2 green onions, chopped

1. Preheat the oven to 450 degrees and spray a muffin tin with non fat cooking spray.  (Mine has 12 muffin holes)

2. In a small bowl, stir together the barbecue sauce and whole grain mustard.

3. In a large mixing bowl combine the ground beef, celery, red pepper, onion, garlic, bread crumbs, egg, salt, pepper, Worcestershire sauce, and 1/2 of the barbecue sauce and mustard mixture. Mix until just combined to keep the meat from toughening up.

4. Fill each muffin tin with the meat mixture to create 12 meatloaf muffins. The using a spoon or pastry brush, brush a layer of the barbecue sauce and mustard mixture on each muffin.

5.  Bake for 18-22 minutes until kicked through.

6. While the meatloaf muffins are cooking, make the mashed potato frosting. Add the potatoes to boiling water and cook until soft and tender. Drain and add to a blender with buttermilk, salt, pepper, and green onions. Blend until just combined.

7. Spoon the potato mixture over each muffin once they are out of the oven and serve!

Tip:  If you were planning on using these for a more substantial meal, consider using a 6 cup muffin tin to create larger servings, which would mean there would be 6 points per serving. You could also easily use ground chicken or turkey.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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12 Response to Barbecue Meatloaf Muffins

  1. Amy on January 30, 2011

    these might be the most delicious mini meatloaves ever! My husband devoured them and I broke out 3 of my weekly 49 to eat an extra. I usually save my weekly points for sweet stuff, but these were so tasty! Thanks for the recipe!

    • admin on January 30, 2011

      I am so glad you enjoyed them – they went quickly in my house as well. Next time it will be a double batch.

  2. marcy cole on November 11, 2011

    This recipe was really, really, good. I have never been very good at preparing meatloaf but had settled in on an old weight watchers recipe using stove top stuffing as the main ingredient and it worked for several years. Was looking for something different and found yours. We just loved it. Since I didn’t have whole grain mustard I subbed with Dijon. Just had regular mashed potatoes as the side instead of a “frosting” and added some green beans as the other side. We are looking forward to leftovers tomorrow and will freeze the other portion (and hope freezing will work without compromizing the taste and texture). There are only two of us so we look for recipes that can be portioned for future meals. Thanks so much.

  3. Melissa on February 12, 2012

    I just cooked this for dinner…it was soooo good. I did not do the “icing” . Had steamed asparagus, green beens for hubby who doesn’t like asparagus and charro beans.
    I used venison instead of hamburger and it was so moist and rich. I will never make meatloaf the same way again. We have lunch tomorrow for work and will freeze the rest for weekend lunches.
    The charro beans I made are also from your website. Me and hubby are on WW and I am cooking only from sites with WW friendly recipes. Thank you for being there as I have a list of recipes I will be making.

  4. (imberly Padilla on August 27, 2012

    Hi, I wanted to ask, Are you using cupcake pan’s are muffin pans?

    • Kristen on August 27, 2012

      To be completely honest, I didn’t even know there was a difference :) The pan I use has 12 spots for cupcakes/muffins if that helps.

  5. Christine on August 30, 2012

    Hi – if I don’t do the potatoes how many points are these? I am new to Weight Watchers and so happy to have found your site, because I love to cook and couldn’t bear the thought of all the prepared foods that so many people seem to use for the plan.

  6. nichole on January 12, 2013

    Any idea on the points without the mashed potatoes? I plan on using cauliflower mash instead. Thanks!

  7. Gail on January 28, 2013

    This is a great recipe! My picky husband and my son who doesn’t like meatloat both thought these were very good! I’ll be making these again for sure. Thanks for sharing the recipe!

  8. Karen Dennis on August 19, 2013

    These mini meat loaves were delicious!!! I added 2 turkey sausage links
    that added some extra flavor. I will definitely make again!!
    Thanks for a great recipe.

  9. Karen on October 12, 2013

    Just made these today. It is just amazing how good these are. Thank you so much for the recipe!!!

  10. Lair on August 18, 2014

    So good! Great veggie filled flavor. My husband asked that I add them to the menu once a week.


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