I have found (yet another) way to use my muffin tin for something other than muffins. Veggie-Loaded Mini Meatloaves!
These suckers came about half by accident and half by necessity.
Once a year, I travel out of town for a few days sans my family for an educational convention (NAEYC for those of you deep in the early childhood education world like myself).
My husband is a wonderful cook, but I also know how crazy life as a single parent for a few days can be. Getting lunches packed, baths done, the house picked up, everyone off to school and work on time, and keeping your sanity intact all the while. It’s a tall and tough order even on the best days for the most seasoned of parents, but a little extra challenging when you don’t have your partner there to offer you a hand or a cup of coffee.
So, I did me and cooked my little heart out before I left. I stocked that fridge with food that he could easily throw together into a quick meal for himself and the little lady. As I was cooking, I started to make a grain-free meatloaf. A light bulb went off in my head when I spied the freshly washed muffin tin hanging out on the drying rack. I remembered seeing a recipe many moons ago on Pinterest for meatloaves in a muffin tin. I had never gotten around to making it and (honestly) most meatloaf recipes are really NOT my thing since they are loaded with ketchup, breadcrumbs, and/or even sugar (seriously, why the hell do we put sugar in everything including meatloaf!? For real people, walk away from the sugar bowl. Your body and mind will thank you when they feel less bloated and foggy).
So, I did my thing and made up my own recipe…. and loaded it with veggies. Because if I can cram a few more veggies into my family’s bellies, why wouldn’t I?
Also, if I am going to cook, I am GOING to have leftovers! It takes very little effort to make a large batch of of something and then you get to enjoy the fruits of your labor for several bonus meals. Cook once, eat twice (or more)! So this recipe makes a pretty sizable batch (about 12 mini meatloaves). Freeze the leftovers for future meals in a hurry or make it when you need to feed an extra large crowd.
Makes 12 mini meatloaves
- 2 pounds grass-fed beef or pork
- 1 1/2 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 large pastured eggs
- 1 medium onion, peeled and finely chopped
- 2 cups mushrooms (any kind will do), finely chopped
- 1/2 cup finely chopped OR grated carrots
- 2 loosely packed cups of spinach, finely chopped
- 1 teaspoon dry thyme
- 3 cloves of garlic, peeled and minced
- 1 1/2 tablespoons Dijon mustard
- Preheat your oven to 350 degrees F.
- In a large bowl combine allllllll of the ingredients. Using freshly washed hands, mix the ingredients until everything is blended together evenly.
- Portion out the meat mixture evenly between a 12-hole muffin tin.
- Bake for 25-30 minutes or until meat is cooked.
- Enjoy warm with cauliflower rice, a salad, or side of choice.
- Freeze leftovers or store in fridge for up to 5 days.
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