An easy winter meal or snack, perfect for batch cooking and freezing.
Meatloaf Muffins
Yield: 15
Ingredients
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
Directions
Preheat oven to 375F.
In a large bowl, whisk the eggs. Add the remaining ingredients for the muffins and combine thoroughly.
In a small bowl, mix together the ingredients for the glaze.
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.
Use a tablespoon to drop the glaze over each muffin and spread.
Bake for 40-45 minutes.
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