After such success with my mini frittatas, I started thinking of what else I could make in my muffin tins. Meat loaf. Who doesn’t love a good meat loaf?! And when they are packed with veggies and in miniature form (aka forced portion control), they are even better.
First, I gathered all the veggies I would need – three carrots, two zucchini, one red onion and three cloves of garlic.
I stuck them all into my Kitchen Aid and really pulverized them. I know it looks kind of nasty, but oh well!
Put them into a big bowl and add in 2 pounds of ground beef, 1 pound of sausage….
Two eggs… these ones are from our hens out back.
About 1/2 cup of ketchup….
And 1/3 cup of gluten-free flour; I love my Cup4Cup. And 2 teaspoons of salt and 1 teaspoon of pepper.
Next, you mix it all together. And there’s really only one way to do it – with your hands!
Next, scoop the mixture into your muffin tins – don’t forget to use cooking spray or olive oil or something on the muffin tin before you drop the meat mixture in – and top with a little more ketchup.
And stick in the oven at 350* for 45 minutes.
So freaking good. These freeze really well, too… which makes them great for quick weeknight meals. Enjoy!
Yard to Fork 