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Meatloaf Cupcakes
Meatloaf Cupcakes
Serving Size: 1 “cupcake”
Makes: 8 Servings
Each serving contains: 1.5 proteins, 1 carb, 0 veg, 0 fat
Ingredients:
Serving Size: 1 “cupcake”
Makes: 8 Servings
Each serving contains: 1.5 proteins, 1 carb, 0 veg, 0 fat
Ingredients:
- 1 ½ lbs. Ground Beef (grass fed, if possible)
- 3 Eggs
- ¼ Cup Almond Flour
- 1 tsp Dried Basil
- 1 tsp Garlic Powder
- 1 Cup Onion, finely diced
- 1 Clove Garlic, minced
- 1 Tbsp Worcestershire Sauce
- 4 Cups Sweet Potato, peeled & cubed
- ¼ Cup Coconut Oil
- Sea Salt or Himalayan Salt and Pepper
- Preheat oven to 375°
- In a large bowl, combine meat, eggs, flour, basil, garlic powder, onion, garlic & Worcestershire sauce. Mix by hand until combined.
- Grease muffin tin with a small amount of the coconut oil & evenly divide the mixture into 8 sections of a muffin tin. (If you don’t have this type of pan you can press the mixture into the bottom of an 8x8 baking dish.)
- Put into preheated oven on middle rack. (Place a rimmed baking sheet on the bottom rack in case of spill over.) Bake 20 - 30 minutes or until done.
- Place cubed sweet potatoes in water and boil until fork tender and drain.
- Add remaining coconut oil to the sweet potatoes and mash by hand or use an immersion blender.
- Remove “cupcakes” tin and top with a dollop of sweet potatoes (this makes them look like a cupcake)
Tagged with: COLLECTION::Beef & Bison, COURSE::Lunch or Dinner
March 26, 2019