Tuesday, February 25, 2014

Veggie-filled Meatloaf Muffins

There is something so comforting and filling about meatloaf, and it's surprisingly easy to turn it into something paleo by omitting the bread crumbs and using almond flour instead. Also, by finely chopping your vegetables and adding them, you can even feed these to picky veggie eaters and have great results! That sounds like a win in my book, for sure! Plus, it makes a healthy little meatloaf muffin that is full of healthy protein and vegetables. It's almost like a one pot dish, but in a muffin!

You could certainly make this in a meatloaf pan if you wanted to, I just like the portability and portion-control of muffins.

1) 2 pounds of ground beef (or 1 pound beef and 1 pound pork or sausage)
2) 2 eggs
3) 2-3 cups of tomato sauce
4) 1-2 onions and/or 3-4 large carrots, very finely diced or shredded
5) 1/2 cup of almond flour
Optional: Add in more veggies if you'd like, such as peppers or celery

**Makes: 24 muffins

1) Preheat oven to 350 degrees.
2) Finely dice or shred your vegetables. The smaller, the better!
3) Add in your eggs, almond flour, and 1/2 cup of the tomato sauce.

4) Add your ground meat.

5) Mix using your hands, until everything is thoroughly combined.

6) Portion into 24 muffin cups, and bake at 350 degrees for 40-60 minutes, depending on how big your muffins were. They should be browned on the top when done. They'll release a lot of liquid, so if using a regular muffin tin, place it on a cookie sheet to catch the splatter.

7) Top your cooked muffins with a spoonful of tomato sauce, or as much as you'd like. Enjoy!

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