Veggie-loaded Meatloaf Muffins
- Serving Size6
Ingredients
- 2 T approved oil
- 2 Eggs
- 2 Egg Whites
- 1 small onion, finely diced
- 2 cloves garlic minced
- 1/4 cup coconut milk
- 2 carrots, grated
- 1 T coconut flour (Coconut Secret brand preferred)
- 3 button mushrooms, finely diced
- 1/4 tsp Black Pepper
- 1 1/2 tsp Sea Salt
- 1 small zucchini, grated
- 1/8 cup fresh rosemary, chopped
- 1/8 cup parsley, chopped
- 20 oz. Ground Turkey
- 1 lb. Ground Pork
- 1/2 cup no sugar added Roasted Tomato Sauce
Directions
Preheat oven to 400 F and lightly grease a muffin tin.
Heat the approved oil to medium/high in a large sauté pan. Add the onion, garlic, carrot, mushrooms, zucchini, and herbs to the pan and sauté for about 5 minutes, until the vegetables are soft and onions are translucent.
Place the sautéed vegetables in a large bowl and let cool for 5 minutes.
Add the ground turkey, pork, tomato, eggs, egg whites, coconut milk, coconut flour, salt, and pepper to the vegetables and mix together very well using hands. Let sit for 5 minutes so that the coconut flour can fully absorb liquid.
Divide the meat mixture into 12 portions.
Shape each portion into a ball and place in well of a muffin tin. Muffins will be tall and dome shaped on top.
Bake meatloaf muffins for 20-25 minutes, until cooked through.
Remove from the oven and, using a spoon, lift the meatloaf muffins out of the tin onto a platter. Scrape off any fat that may have clung to the sides of the muffins.
Top each muffin with a spoonful of the remaining roasted tomato sauce (make sure it is hot).
Recipe adapted by: mynaturalfamily
Print Recipe
Recipe Categories
- Appetizers (32)
- Bacon (33)
- Beef (33)
- Beverage (1)
- Breads (4)
- Breakfast (38)
- Chicken (91)
- Condiments (8)
- Crockpot Recipes (21)
- Desserts (45)
- Egg (44)
- Fish (16)
- Holiday Recipes (29)
- Instant Pot (11)
- Main Courses (188)
- Pork (16)
- Salads (15)
- Sausage (13)
- Shrimp (3)
- Side Dishes (30)
- Snacks (27)
- Soups (20)
- Spirits (1)
- Turkey (25)