This recipe has been adapted from The Pioneer Woman’s Meatloaf recipe.
Meatloaf has never been something I have been excited about. To quote the illustrious Taylor Swift, “like, ever.” But in the last weeks of berry harvest, my exhausted farmer husband needs comfort food. And meatloaf certainly fits the bill. For some reason, when I make meatloaf in muffin form it comes off more like a meatball. I love these little protein power punches, which contain four eggs in addition to grass fed beef.
Perfect to serve alongside garden green beans, potatoes dug fresh from the earth or corn on the cob.
Meatloaf Muffins
DifficultyMedium
Servings15 muffins or so
Prep time15 minutes
Cook time18 minutes
Total time35 minutes
Meatloaf Muffins are the perfect protein packed main dish to serve with the Summer’s garden produce. Grab the recipe today!
Ingredients
- 1 cup milk
- 1/2 cup coconut flour
- 2 lbs grass-fed ground beef
- 1 cup parmesan, grated
- 1 tsp salt
- 1/4 tsp Italian seasoning
- 1/2 tsp black pepper
- 1/2 cup parsley, minced
- 4 ea eggs, beaten
Instructions
- 1
Preheat the oven to 350 degrees F.
- 2
Add ground beef, coconut flour, parmesan cheese, salt, seasoning, pepper and parsley to a mixing bowl. Pour in the eggs. With clean hands, knead the mixture together until well combined.
- 3
Fill the cups of a muffin tin (I use parchment liners but you don’t have to) with the meat mixture. Top with Carolina Gold BBQ sauce. Bake at 350 degrees F for 20 minutes, or until cooked through.
- 4
Remove cooked meatloaves from tin and let cool a bit before eating. Serve with green beans and mashed potatoes.
Keywords:Meatloaf, Meatloaf Muffins, Garden Dinner, Garden produce, Mashed Potatoes, Green Beans, Garden Green Beans, Summer Meals
