Mini Meatloaf Muffins (Alisa and Manny's favorite)
INGREDIENTS
- 2 large eggs
- 1 6- ounce can tomato paste
- 1 teaspoon dried Italian seasoning
- 1/4-1/2 teaspoon salt, use 1/4 teaspoon if using bread crumbs with added salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 cup gluten free oats, or or almond flour (i used almond flour)
- 1 large carrot, grated, ~1 cup
- 1 bell pepper diced
- 1 1/4 pounds turkey, or grass fed beef (i use both together)
- Optional, top with marinara, ketchup, or bbq sauce to top .
INSTRUCTIONS
- Heat oven to 375 degrees F. Lightly grease 12 muffin cups or 12 silicon baking cups with vegetable oil/cooking spray and set aside.
- Whisk the eggs, then mix in tomato paste, Italian seasoning, salt, pepper, onion powder, and garlic powder in a large bowl until combined. Stir in the oats or bread crumbs, carrots, bell pepper
- Mix in the ground turkey or beef, using your hands to combine well, then divide the meat mixture evenly among the muffin tins/silicon cups.
- Bake for 25-30 minutes, or until an instant-read thermometer registers 160 degrees F.
- Cool before serving with optional marina, ketchup, or hot sauce.
Sometimes they prefer them by themself, sometimes I put them in Hawaiian rolls for mini sandwiches. Can use dinner rolls as well, they are less sugar.
Comments
Post a Comment