Veggie Packed Meatloaf Muffins Food
VEGGIE-PACKED MEATLOAF MUFFINS
Make and share this Veggie-Packed Meatloaf Muffins recipe from Food.com.
Provided by Kitten Marie
Categories Meatloaf
Time 1h25m
Yield 24 mini meatloaves, 12 serving(s)
Number Of Ingredients 15
Steps:
- Prep:.
- Finely dice onion.
- Finely dice mushrooms.
- Grate carrots.
- Thaw the spinach, squeeze out the excess water.
- Cook:.
- Preheat oven to 375 degrees F.
- Heat a pan on medium heat, add the oil and fry the onions and mushrooms until onions are translucent and some of the liquid has cooked out of the mushrooms. Set aside to cool.
- Place the ground meat in a large bowl, add the spinach, carrots, mushroom/onion mixture, beaten eggs, coconut flour and all the spices. Use your hands to combine it well but do not overmix.
- Fill 24 regular size muffin tins to the top with the meatloaf mixture. (These were quite full, you may want to make a couple extras in another pan).
- Cook for 20-30 minutes or until internal temperature reaches 160 degrees.
- Allow to cool and use a knife to loosen meatloaves from sides of the pan before removing.
- Serve with Marinara sauce for dipping. These can be frozen for future consumption.
Nutrition Facts : Calories 288.8, Fat 19.9, SaturatedFat 7.2, Cholesterol 143.3, Sodium 602.9, Carbohydrate 5.6, Fiber 1.8, Sugar 1.9, Protein 21.5
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