I’m so excited about this recipe! My workout buddy mentioned it one day so I searched around and compared recipes and came up with my own unique twist. This is meatloaf baked in muffin tins. Easily portable, they are delicious hot or cold and we gobble them up atop a mountain of spinach for breakfast, with a small baked sweet potato and asparagus spears for lunch or dinner. Totally versatile and easy and they average at about 185 calories each.

Preheat the oven to 350 degrees. Using the food processor, shred one onion, 2 carrots, and 2 small zucchini squash. Saute with 2 cups sliced mushrooms, salt, pepper, red pepper flakes, basil, and oregano.

Mix vegetables and 1 egg with two pounds of organic grass-fed ground beef (we used Tara Firma Farms). Go nuts if you want–add fresh herbs, garlic, or sun-dried tomatoes. Spray the muffin tin. Pack meat into muffin cups.

If you want to make homemade ketchup, “frost” the muffins about ten minutes before they

Remove from the oven and let stand for 5 minutes. Enjoy!

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