Veggie-Packed Meatloaf Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • Unrefined coconut oil, for greasing
  • 1 tablespoon extra virgin olive oil
  • 10 ounces frozen cauliflower rice, thawed (about 2 cups)
  • 1 cup grated carrot or zucchini
  • ½ cup minced shallot or onion
  • 2 large cloves garlic, minced
  • 2 lbs. grass-finished ground beef
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh rosemary
  • 1½ teaspoons fine sea salt
  • ½ teaspoon black pepper (omit for AIP)
  • ¼ cup Homemade Worcestershire Sauce
  • ¼ cup cassava flour
  • 1 tablespoon coconut aminos
  • 1 tablespoon balsamic vinegar
Instructions
  1. Preheat the oven to 375 °F / 190 °C. Lightly grease a 12-cup muffin tin with coconut oil or line with parchment liners. Place on a rimmed baking sheet to catch any drips.
  2. Heat the olive oil in a large skillet over medium heat. Add the cauliflower rice, grated carrot (or zucchini), minced shallot (or onion), and garlic. Cook, stirring occasionally, until the veggies are tender and excess moisture has evaporated. Remove from the heat and let cool slightly.
  3. Add the veggies to a large mixing bowl along with the ground beef, fresh herbs, sea salt, pepper (if using), Homemade Worcestershire Sauce, and cassava flour. Mix just until combined. Divide the mixture evenly among the muffin cups, pressing gently to smooth the tops.
  4. Combine the coconut aminos and balsamic vinegar in a small dish. Brush the muffin tops lightly with this mixture.
  5. Bake for 20 to 25 minutes or until muffins are browned on top and cooked through to an internal temperature of 160 °F / 71 °C. Let the muffins rest for about 5 minutes before serving. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/veggie-packed-meatloaf-muffins-ginny-mahar/