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Meatloaf Muffins

Orange Icon  Meatloaf Muffins

Orange Icon  Meatloaf Muffins

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Submitted by: Grace Porter

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Servings: 12

Great for a snack or meal on the go. Try as a sandwich wrapped in romaine lettuce.

  • 1 tbs. coconut oil, raw, extra-virgin, organic
  • 1 c. onion, any type, organic
  • 1 c. mushrooms, brown, organic
  • 1 c. bell pepper, any color, fresh, organic
  • 2 c. kale, any variety, fresh, organic
  • 4 garlic, fresh, organic
  • 1 tbs. mustard, any type, organic
  • 6 oz. tomato paste, organic
  • 2 tbs. worcestershire sauce
  • 1 tbs. rosemary, dried, organic
  • 1 tbs. thyme, dried, organic
  • 1 tbs. sea salt, unrefined and pure
  • 1 tbs. black pepper, ground, organic
  • 2 lbs. beef, ground, free-range or grass-fed, organic
  • 4 egg, omega-3, cage-free, organic
  • 1/2 c. almond flour, organic

Preheat oven to 350°F. Grease the muffin tin.

Prepare the vegetables: Chop the onion, mushrooms, peppers, and kale. Mince the garlic.

Heat coconut oil in skillet and saute onion, mushrooms, bell peppers, garlic and mustard. Saute about 5-10 minutes and set aside.

Combine tomato paste, Worcestershire sauce, rosemary, thyme, salt and pepper in a bowl.

In a different large bowl add the ground beef, almond flour, eggs, sautéed vegetables and tomato paste mixture. Mix until well combined (mixing with your hands works best).

Spoon into muffin tin (makes 24 muffins). Bake for 30 minutes.

*One serving = 2 muffins