Sweet Peas and Saffron

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Moroccan Meatloaf Cups

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Mini Moroccan meatloaf cups that are topped with an amazing pistachio-mint pesto! Ready in 45 minutes, but most of that is inactive baking time.

Moroccan-Spiced Meatloaf Cups, served with an amazing Pistachio-Mint Pesto, and ready in under 45 minutes. @sweetpeasaffron

On Tuesday I promised you these meatloaf cups, and here you are!

I’ve been on a bit of a quest lately to liven up the ground beef routine, since it’s basically a freezer staple, and it’s so easy to get in a rut with it. I made Ginger Beef Tacos, and then I made Thai Koftas. And now Moroccan Meatloaves…I just realized I’m on a bit of a global kick here!

I kind of can’t believe I made a meatloaf recipe for the blog. Because I just can’t wrap my brain around this whole meat…in loaf form. It’s so bizarre to me! It’s almost in the same bizarre category as the whole jello-salad thing. Retro and bizarre.

While the thought of making an entire loaf of meat was not my thing, I liked the idea of meatloaf muffins. Meatuffins? How about just meatloaf cups. That sounds better to me.

Moroccan-Spiced Meatloaf Cups, served with an amazing Pistachio-Mint Pesto, and ready in under 45 minutes. @sweetpeasaffron

Moroccan-Spiced Meatloaf Cups, served with an amazing Pistachio-Mint Pesto, and ready in under 45 minutes. @sweetpeasaffron

Of course I wanted this to be a 30-minute dinner, but the meatloaf cups themselves need to bake for around 30 minutes, so including prep time it is around 45 minutes. And the prep? A total breeze. Just stir together some ground beef, an egg, some milk, bread crumbs and seasoning, and press into muffin trays.

I actually preferred using my silicone muffin liners, but they look kind of ridiculous in photos so I went with just spray oil for the photos 😉 Either way, they come out without too many problems.

The meatloaves bake for 30 minutes, giving you plenty of time to make the Pistachio Mint Pesto (PROMISE ME YOU WON’T SKIP THIS!!), and a side dish.

Moroccan-Spiced Meatloaf Cups, served with an amazing Pistachio-Mint Pesto, and ready in under 45 minutes. @sweetpeasaffron

To give the meatloaves a bit of Moroccan flavor, I used a Ras el Hanout spice blend (mine is from Trader Joe’s). If you don’t have access to a pre-made spice blend, I have used this one in the past.

Ras el Hanout spice blend is all sorts of wonderful…cinnamon, ginger, cumin, allspice, a tiny bit of a kick from the cayenne. It is delicious in the meatloaves and goes SO well with the Pistachio-Mint Pesto.

And you’re going to make the pesto, right? RIGHT?!

OK, good. Now have yourself a great Thursday! The week-end is just around the corner!

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Moroccan Meatloaf Cups

Course: Dinner
Cuisine: Moroccan
Calories: 121kcal
Servings: 12 meatloaves
Moroccan-flavored meatloaves are baked up in muffin tins and topped with an amazing Pistachio-Mint Pesto.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Ingredients

  • 500 g/ 1 lb lean ground beef
  • 1 egg
  • 3/4 cup milk
  • 1/2 cup bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon worschershire sauce
  • 1 1/2 teaspoons ras el hanout spice blend

Instructions

  • Pre-heat oven to 350°F.
  • Spray a 12-count muffin tray generously with spray oil and set aside.
  • Mix together all ingredients in a large bowl.
  • Scoop and gently press into prepared muffin trays.
  • Bake for 25-30 minutes, until completely cooked through.
  • Serve with Pistachio-Mint Pesto.

Notes

Ras el Hanout spice blend can be found in stores, or made using this recipe

Nutrition

Serving: 1meatloaf cup | Calories: 121kcal | Carbohydrates: 5g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 90mg | Sugar: 2g

Products used in this recipe:

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Comments

  1. Mary

    I want to make these for a freezer meal. Would I bake them and take them out of the muffin tin to freeze? Trying to think of the best way to freeze and reheat. Also, could you freeze the pesto? Thanks!

    Reply

    • Denise

      Hi Mary! You can either freeze them unbaked in muffin trays, then pop them out once frozen and transfer to a storage bag. You would need to thaw probably in a muffin tin though or they might lose their shape. Or you can bake them through, cool completely, and store in a container/bag. Personally I like freezing meatballs/meatloaf unbaked because then when you go to bake you are cooking for the first time and it retains more moisture, however they’re going to be easier to handle after you bake them. I hope this makes sense!

      Reply

  3. Amanda West

    I made this tonight with ground lamb. Oh my goodness! This recipe is amazing and sooooooo flavorful. Thank you for posting this. It’s heavenly. I love that pesto and that homemade spice blend. Everything is delicious!

    Reply

  6. Alyssa @ My Sequined Life

    Meatuffins…SEO might have been hurting with that title haha! I never really think to make meatloaf but I do like it if it’s jazzed up with a few flavors. I’m a fancy meatloaf fan I guess. 🙂 These meatloaf cups definitely fit the bill – especially with that pesto!

    Reply

  9. Kelly - Life Made Sweeter

    My husband is a big meatloaf fan but I haven’t made it in a long time since there is always so much leftovers because he’s the only one that eats it. These adorable meatloaf cups would be the perfect solution! 🙂 The pistachio-mint pesto sounds awesome!

    Reply

  12. April @ Girl Gone Gourmet

    I have a total soft spot for meatloaf – we ate a lot of it growing up and it was always so comforting on cold winter nights. I love how you’ve updated it and I agree — a big o’ loaf of meat is pretty strange! Much prefer your cute single-sized ones 🙂

    Reply

  16. Amanda West

    Hey! This looks really good. You think it would work well with ground lamb? I love lamb and it seems like the flavors would mesh well with the pistachio mint pesto. I just wanted your opinion on that since I haven’t made the recipe yet.

    Reply

    • Denise

      Hi Amanda, I think they would be great with ground lamb! I will admit I don’t have much experience cooking with ground lamb, though and haven’t tried it myself. But lamb + Moroccan flavors go really well together! Let me know how it turns out if you try it!

      Reply

  18. Danielle

    These are totally my kind of dinner! I love that you used your Pistachio Mint Pesto on them too, such a great idea. Plus they’re mini, so that automatically makes them better! 😉

    Reply

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