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Meatloaf Muffins

An easy winter meal or snack, perfect for batch cooking and freezing.

Meatloaf Muffins

Yield: 15


For the muffins:

2 eggs

2 pounds ground beef

½ cup minced onion (approx. ½ a medium onion)

⅓ cup grated carrot (about 1 medium)

2 teaspoons Dijon mustard

⅓ cup unsweetened ketchup

1 tablespoon coconut aminos

⅓ cup cassava flour

2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon dried oregano

For the glaze:

⅓ cup unsweetened ketchup

1 tablespoon Dijon mustard

1 tablespoon coconut aminos


  1. Preheat oven to 375F.

  2. In a large bowl, whisk the eggs. Add the remaining ingredients for the muffins and combine thoroughly.

  3. In a small bowl, mix together the ingredients for the glaze.

  4. Using a 2” spring-release cookie scoop or ¼ cup measuring cup, portion out the mixture into a muffin pan. If you only have one pan, you can just drop the remaining 3 on a parchment lined baking sheet.

  5. Use a tablespoon to drop the glaze over each muffin and spread.

  6. Bake for 40-45 minutes.

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