Meatloaf Muffins

Michelle — Mon, 18 Jan 2016 18:29:11 +0000

These got a thumbs up from the family. I thought it was the most delicious meat loaf ever, especially for not having any breadcrumbs! They were moist and flavorful. Perfect for dinner or leftover for lunch. Remember the key to healthy eating is having leftovers to grab when you need a snack or a healthy lunch. These were delicious the next day! Serve with some mashed potatoes or mashed cauliflower and a big salad and you are good to go!

Meatloaf Muffins

CourseMain Dish

Servings12 muffins

Prep Time10 minutes

Cook Time25 minutes

Ingredients

1/2Tbsp olive oil
1/2cup chopped onion1 tsp of onion powder if you don't like onion
1/4cup tomato paste
1/2Tbsp ground mustard
1tsp worchester sauce
1Tbsp coconut aminosor 1 tsp soy sauce
1tsp salt
1/4tsp dried rosemary
2cloves crushed garlic
1.5lbs meatloaf mixture (veal, pork, meat)You could just use ground beef
1large egg
1tsp dried thyme
1/2tsp garlic powder
1/2cup brothchicken or beef

Instructions

Preheat oven to 350. Grease the muffin tins with olive oil.
Heat 1/2 Tbsp of olive oil in a skillet and saute the onions for a few minutes. Set aside.
In another bowl combine the tomato paste, mustard, worchester sauce, soy sauce, rosemary and crushed garlic.
In another bowl combine the ground meat, onion, eggs, thyme, salt and garlic powder. Stir in 1/2 the tomato mixture and mix well (hands work best!)
Spoon the meat mixture evenly into 12 muffin tins and bake for 10 minutes.
While they bake, combine the rest of the tomato mixture with the broth and simmer until combined. When the 10 minutes are up, spoon the tomato mixture over the muffins and place back in the oven for another 10 minutes.
If you don't want the tomato sauce on top just bake the meat for 20 minutes and top with barbecue sauce or regular ketchup!

Recipe Notes

Adapted from the cook book "Quick & Easy Paleo Comfort Foods" by Julie and Charles Mayfield

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Meatloaf Muffins