Grass-Fed Meatloaf Muffins

Grass-fed Meatloaf Muffins | OUR NOURISHING ROOTS

This simple and nutrient-dense dinner is whipped up in a one bowl in a matter of minutes, and baked in easy-to-eat individual muffin tins that are very popular with grown-ups and kids alike.

These are perfect for a quick dinner, or a make ahead dinner.  You can also freeze them in bulk after they are cooked, and pull them out one at a time for a homemade frozen dinner item!

Equipment Needed:

Grass-fed Meatloaf Muffins

1 pound ground grass-fed beef (get grass-fed beef here)
1 egg
1/2 cup dried whole grain bread crumbs
2 tablespoons onion soup mix (the equivalent of one packets)
2 garlic cloves, pushed through a garlic press
1/4 cup grated onion
2 tablespoons Worcestershire sauce
1 tablespoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
sea salt (get unrefined sea salt here)
pepper (get organic peppercorns here)
barbeque sauce, for topping

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine all ingredients until completely incorporated.  (Hands work best, but you can use a wooden spoon.)
  3. Spoon the mixture evenly into a lined and buttered muffin pan.
  4. Spoon the barbeque sauce over the top of each muffin.
  5. Bake for 30-35 minutes or until the meatloaf is cooked through.
  6. Let cool for 5 minutes, then serve, or freeze for later.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
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