Mini Meatloaf Muffins

Mini Meatloaf Muffins

Prep Time: 20 mins

Cook Time: 30 mins

Creates: 6 servings

 

Ingredients:

  • 1 tsp coconut oil
  • ½ cup minced organic, yellow onion
  • 2 medium organic carrots, finely chopped
  • 1 clove organic garlic, minced
  • 1 pound grass-fed ground beef
  • ½ pound lean grass-fed ground pork
  • ½ cup organic tomato puree
  • ½ cup almond meal
  • 1 free-range egg, beaten
  • 1 Tbsp fish sauce
  • 1 Tbsp organic tomato paste
  • 2 tsp Dijon mustard
  • 1 tsp organic apple cider vinegar
  • ¾ tsp Himalayan sea salt
  • ½ tsp oregano
  • ¼ tsp cracked black pepper

 

Directions:

  1. Preheat oven to 350°
  2. Place the oil in a saucepan over medium-high heat. Add the onions, carrots, and garlic and sauté for 5-7 mins, until tender. Set aside to cool.
  3. Place the remaining ingredients in a bowl. Mix for 30 seconds to combine, then add vegetable mixture.
  4. Divide the meatloaf evenly among the cups of a 12-cup muffin pan, fill to the top. Press gently to pack the meat down.
  5. Bake for 30 mins, rotating the tray halfway through.
  6. Remove muffins from the pan and carefully shake off any fat and grease that has accumulated on the bottoms.
  7. Add whatever toppings you like!