Veggie-loaded Meatloaf Muffins

  • Serving Size6


    • 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



    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

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