Mini Meatloaf Muffins with Cheese-Tomato Egg Topping and a Fresh Cabbage Salad

These individual meatloaf muffins are tender, flavorful, and topped with a fluffy egg and cheese mixture, crowned with sweet cherry tomatoes. Baked in muffin molds and paired with a crunchy cabbage salad dressed with lemon, soy sauce, and sesame seeds, this dish is a nourishing blend of comfort and freshness. It’s great for meal prep, family dinners, or a fun and impressive lunch option.

Preparation Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Yield: Makes 5 mini meatloaves
Cuisine: Fusion / Comfort Food

Ingredients

For the Meatloaf Base

• 300 g ground beef

• 1 medium onion (about 150 g), grated

• 70 g breadcrumbs

• 1 egg

• Salt and spices to taste (e.g., black pepper, garlic powder, paprika)

• 50 ml water

• 50 ml vegetable oil (for greasing and baking)

• Butter (for greasing the molds)

For the Topping

• 2 eggs

• 100 ml milk

• A pinch of salt

• 1/2 bunch of fresh herbs (e.g., green onions, parsley, or dill), chopped

• Grated cheese (any type, such as cheddar, mozzarella, or gouda)

• Cherry tomatoes, halved (or regular tomatoes, finely diced)

For the Fresh Cabbage Salad

• Cabbage leaves, finely shredded

• Cherry tomatoes (or chopped regular tomatoes)

• Salt, to taste

• 2 tbsp lemon juice

• 1 tbsp olive oil

• 1 tbsp soy sauce

• Sesame seeds, to taste

Instructions

Step 1: Prepare the Meatloaf Mixture
In a large bowl, combine the ground beef, grated onion, breadcrumbs, egg, water, and seasonings of your choice. Mix well until the ingredients are thoroughly incorporated. The mixture should be moist but not runny. Divide into 5 equal portions and form into oval or round shapes.

Step 2: Bake the Meatloaf Base
Preheat your oven to 180°C (356°F). Grease a muffin tin or small ramekins with butter. Place one meat portion into each mold and gently flatten the tops. Bake in the preheated oven for 15 minutes (bottom burner only if using a gas oven).

Step 3: Prepare the Egg Topping
While the meatloaf is baking, whisk together the eggs, milk, and a pinch of salt. Stir in the chopped herbs and set aside. After 15 minutes of baking, carefully pour a spoonful of the egg mixture over each partially cooked meatloaf. Sprinkle grated cheese on top and gently press in one or two cherry tomato halves. Return to the oven and bake for another 15 minutes, or until the egg mixture is set and the tops are golden.

Step 4: Prepare the Cabbage Salad
In a large bowl, combine shredded cabbage and halved or chopped cherry tomatoes. In a small bowl, whisk together the lemon juice, olive oil, soy sauce, and a pinch of salt. Pour the dressing over the salad and toss well. Sprinkle sesame seeds on top for added flavor and crunch.

Step 5: Serve
Remove the meatloaf muffins from the oven and let them rest for 5 minutes. Serve warm alongside a generous helping of the cabbage salad. Garnish with additional herbs or sesame seeds if desired.

Nutritional Information (Per Serving, 1 Meatloaf + Salad)

• Calories: 330 kcal

• Protein: 22 g

• Fat: 20 g

• Carbohydrates: 14 g

• Fiber: 3 g

• Sugar: 3 g

• Sodium: Moderate

• Cholesterol: 135 mg

Origins and Popularity

This recipe is a creative adaptation of traditional meatloaf, tailored for individual servings and layered with flavor. Inspired by European and Mediterranean flavors, the baked egg topping adds a quiche-like texture and visual appeal. The fresh cabbage salad with an Asian-style vinaigrette offers a crisp, tangy counterpart. These mini meatloaves are ideal for modern meal prep, kids’ lunches, or brunch spreads, combining wholesome simplicity with vibrant presentation.

Reasons to Love This Recipe

• Perfectly portioned for individuals or small families

• Balanced meal with protein, vegetables, and healthy fats

• Beautiful presentation with colorful egg and tomato topping

• Versatile—ideal for lunchboxes, buffets, or casual dinners

• Great for meal prep—stores well and reheats easily

Health Benefits

• Beef offers iron, protein, and B-complex vitamins

• Eggs and cheese provide high-quality protein, calcium, and healthy fats

• Cabbage and tomatoes are rich in antioxidants, fiber, and vitamin C

• Soy sauce and lemon juice enhance digestion and flavor

• Sesame seeds contribute healthy fats and minerals like calcium and magnesium

Serving Suggestions

• Serve with roasted baby potatoes or mashed sweet potato

• Pair with steamed broccoli or sautéed green beans

• Add a side of hummus or tzatziki for a Mediterranean twist

• Enjoy cold with a dollop of plain yogurt and fresh greens

• Great as a main for lunch, brunch, or dinner

Cooking Tips

• Use lean beef for a lighter version, or substitute with ground chicken or turkey

• Mix the meat gently to avoid toughness

• Grate the onion finely so it melts into the meat mixture

• Use silicone muffin molds for easy release

• Let muffins rest after baking for clean slicing and easier serving

Variations

• Cheesy center: Place a cube of cheese inside each meat portion before baking

• Spicy twist: Add chili flakes or cayenne pepper to the meat mixture

• Vegetarian version: Use lentils, oats, and shredded veggies in place of meat

• Herb change-up: Use basil, oregano, or cilantro for a different flavor

• Mini quiche version: Use the egg-cheese mixture as the main base with no meat

Conclusion

Mini Meatloaf Muffins with Cheese-Tomato Egg Topping and Fresh Cabbage Salad bring together everything you need in a satisfying and beautiful meal—flavor, texture, nutrition, and visual appeal. This recipe combines the homey comfort of meatloaf with the elegance of baked eggs and a crisp, zingy salad for balance. Whether you’re cooking for yourself, family, or guests, this dish is a delightful and modern take on classic ingredients.

FAQ

1. Can I make these ahead of time?
Yes. Store baked muffins in the fridge for up to 3 days or freeze for up to 2 months.

2. Can I skip the cheese and tomatoes?
Yes. The egg topping alone is delicious. The add-ins are optional.

3. What type of breadcrumbs should I use?
Use plain, fine breadcrumbs. Panko also works for a lighter texture.

4. Can I use ground turkey or chicken?
Absolutely. Just add a bit more fat (like olive oil) for moisture.

5. How do I reheat leftovers?
Microwave for 1–2 minutes or bake at 180°C until heated through.

6. What can I use instead of soy sauce in the salad?
Try tamari, coconut aminos, or balsamic vinegar.

7. Can I make this gluten-free?
Yes. Use gluten-free breadcrumbs and ensure your soy sauce is GF.

8. How do I know the meat is cooked through?
The internal temperature should reach 75°C (165°F). The tops will be golden and firm.

9. Can I make a large meatloaf instead of mini ones?
Yes. Bake in a loaf pan at 180°C for 45–50 minutes.

10. Is the salad optional?
Yes, but it adds freshness and balance. You can also serve with pickles or slaw.