This Pizza Meatloaf Muffins recipe takes all the flavor of a slice of pizza and makes it in a convenient, hearty and delicious mini meatloaf baked in a muffin tin! They are the perfect make-ahead meal prep for lunch, or a great post work out or after school snack. They are gluten-free, low carb and just what you should be running to the kitchen to cook up right now. Made in partnership with my friends at Ello Products.
Pizza Meatloaf Muffins
We love all things pizza here, so it’s no surprise that these Pizza Meatloaf Muffins are not the first time we’ve taken all the flavor of pizza and created something fun and unique like my Pizza Scramble and Pizza Stuffed Peppers, but this time we wanted to focus on making an amazing meal prep meal!
We love how much pizza flavor we were able to pack in to these meatloaf muffins. We use ground turkey as our base and then mix in pizza sauce, some spices, turkey pepperoni and cheese! A little egg and almond flour help hold it all together and it’s topped off with a bit more cheese and pepperoni and finished under a broiler to get a nice pizza like topping! While you are certainly welcome to make your own pizza sauce, we opted to purchase a good quality brand to make this a little simpler to prepare.
Honestly we loved these for meal prep, a kid-friendly snack or even if you’re feeling adventurous a quick breakfast! You can warm it in a toaster oven, your regular oven or in a microwave on the go. We also enjoyed them cold, but that’s totally up to you!
We of course packed these away in my favorite storage containers. I love love love my Ello DuraGlass Food Storage Containers. With other glass ware I have tried, sometimes the lids don’t pop on well, sometimes they don’t stack easily, and so on. These containers are so well-made and are my new go-to! I also love the silicone colors because they grip well too!
Perfect for stacking.
Mighty tough: Silicone sleeve protects glass from chips + scratches.
Everything tastes better in glass: Won’t stain or smell.
Nobody likes a lunch bag leak: The clear air tight lids won’t leak.
Easy-to-pair color match lids: Because life’s already hard enough.
Wash away: All parts top rack dishwasher safe, sleeve and all. No need to remove sleeve for oven + cleaning!
Comes in all different sizes: For sides, mains, leftovers, and more!
Safe for cooking: Freezer safe, microwave safe without lid, and oven safe up to 450F without lid.
Free of: BPA, phthalates, PVC, lead and cadmium free.
In a muffin tin, place 1/2 cup mixture in 9 tins and smooth the mound on the top. (See note)
Brush remaining pizza sauce on top of each muffin.
Bake for 15 minutes, or until turkey is fully cooked to 165ºF.
Remove from oven and turn broiler on to high.
Divide remaining cheese and pepperoni on top of meat muffins and place under broiler until cheese has melted and begun to melt and bubble, about 3 minutes.
Serve warm with salad, or fully cool and pack away for meal prep.
To make smaller portions, divide roughly 1/3 cup batter to fill 12 muffin tins.
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This post is sponsored by Ello Products. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
This Low Carb Tuna Casserole (With Cauliflower) is the perfect comfort food meal! It’s easy to prepare, comes together in one casserole dish, and is packed with protein, veggies and we’ve offered two versions to make it low-carb with or without gluten-free pasta. Made in partnership with my friends at Genova Seafood.
Low Carb Tuna Casserole (With Cauliflower)
Tuna casserole is such a classic comfort food! It’s creamy, cheesy and delicious but typically loaded with pasta and processed condensed soup! No hate on that version, but we decided it was time to re-make this dish making it gluten-free and low-carb. We tested two versions, one with pasta and one without so you can choose what amount of carbs you’d like!
For the lower carb version, we use half cauliflower and half brown rice pasta. This version is a bit more kid-friendly and has more of a classic feel to it. For our low carb version we completely swapped out the pasta for cauliflower to keep all that decadent creaminess without any of the guilt for all of those on a low carb diet (oh hey keto diet). Either way, with whatever version you choose, you’re going to be satisfied after eating this tuna noodle casserole!
Of course we made this in partnernship with my friends at Genova Seafood. They are my favorite, trusted tuna company. Genova sources 100% of their tuna from fisheries that are MSC certified, meaning their tuna is sustainably sourced! It honestly is the best premium tuna in the purest olive oil. It is my favorite tasting tuna out there! Always non-GMO, wild-caught, and has 14g of protein in every serving!
MSC certified products must meet rigorous standards for sustainable fishing practices, like limiting by-catch (unwanted fish), avoiding overfishing and protecting marine environments. Today, only 12% of global wild caught seafood is MSC certified, and Genova Seafood is one of the companies working hard to make a change!
How do you make homemade tuna noodle casserole?
If you’re making the pasta version you boil the pasta until al dente.
Saute your aromatics. Here we are using onion, celery and garlic.
Make your base cheese-y sauce (also called a béchamel), using gluten-free ingredients, of course.
Add in the cauliflower and cooked pasta (if using) and bake! We love using an oven safe pan to both start the casserole on the stove and then finish in the oven.
Cooking tools we used with this recipe:
Heavy Bottom Pan (We use one that doubles as an oven safe dish to keep the clean-up minimal)
Add cauliflower and simmer for 5 minutes, stirring occasionally.
Remove from heat and stir in 1/2 cup of cheese. Then add in Genova Seafood Tuna, al dente cooked pasta (Omit for Low Carb Version), frozen peas and mix to fully combine.
Pour into an oven safe dish (if not using one already) and top with remaining 1/4 cup cheese and bake until cauliflower is tender and cheese is melted, 15-20 minutes. If you want the cheese to be bubbly and slightly browned, place under the broiler for 3-5 minutes.
Top with scallions and let sit for 5 minutes before serving.
The sauce may seem really thick before it goes in to the oven, but the cauliflower and the tuna exude a lot of liquid so the extra thick sauce stops it from becoming to0 watery after it is baked.
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This Chicken Enchilada Spaghetti Squash Casserole is comfort food lightened up! All the classic flavors of your favorite chicken enchiladas, including refried beans, made healthier with spaghetti squash as its base. This gluten-free and dairy-free meal is the ultimate family favorite meal that is great for meal prep, too. Made in partnership with Tuttorosso Tomatoes!
Chicken Enchilada Spaghetti Squash Casserole
This Enchilada casserole is the ultimate gluten-free casserole! This healthy and hearty enchilada casserole made with spaghetti squash has all the Mexican flavor you love that is a definite crowd favorite. This recipe has loads of veggies, shredded chicken, homemade refried beans, spaghetti squash and is so comforting.
Cook The Spaghetti Squash: Preheat oven to 375ºF and line a baking sheet with foil or parchment paper. Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place facedown on baking sheet and add 1 tablespoon or so of water to the baking sheet. Bake for 45-50 minutes, or until you can pierce with a fork. Once done, scrape out squash into spaghetti stands and set aside.
While cooking, sauté the veggies:
Make the enchilada sauce: In a small saucepan over medium-high heat, heat the oil. Add the arrowroot flour and stir constantly for 1 minute. Stir in the chili powder, garlic powder, onion powder, cumin, and salt. Then add the tomato sauce and gradually add the chicken broth, whisking to remove any clumps. Lower the heat and simmer for 10 minutes or until the sauce is reduced by about half and can coat the back of a spoon.
Make the Refried Beans: Heat oil in a medium saucepan over medium-high heat. Add in garlic and spices and let cook until fragrant, about 1 minute. Drain the liquid from the beans and rinse well, then add the beans to the saucepan. Turn down heat and stir well. Add in lime juice and water. Simmer for 1-2 minutes. Take off heat and mash well using a potato masher or fork. Set aside until ready to serve.
Assemble and bake:
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This post is sponsored by Tuttorosso Tomatoes. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
These delicious Pizza Stuffed Peppers are everything you want in a dinner! Stuffed with ground turkey (or beef) and all the pizza fixings, this family friendly dinner will leave everybody happy. Plus it’s a great dish to prep ahead of time!
Pizza Stuffed Peppers
I basically would eat anything if you flavored it with “pizza”. Especially when it’s actually a healthy and delicious dinner that is kid-friendly! These Pizza Stuffed Peppers using a base of ground turkey or beef and all the pizza fixin’s like mushrooms, peppers, onions, pepperoni and cheese! There is plenty of room to customize based on what you want or have on hand.
What I love about stuffed peppers is that while they take a few pre-cook steps of getting the meat and veggies soft, the bulk of the cooking time is hands-off in the oven, and they are a great make ahead dish. You can either prep the whole thing ahead of time and bake when ready, or you can cook the stuffed peppers entirely and use them for meal prep dinner or lunch.
Do You Cook the Meat before Stuffing Peppers?
Yes! As with most stuffed peppers recipes, everything is precooked before going into the stuffed peppers, except the bell peppers themselves.
How To Make Stuffed Peppers
Prep all the ingredients
Cook the meat and veggies
Blanch the Peppers
Stuff the Peppers
How do you eat Stuffed Peppers?
There might be some controversy with this: Some like to eat the filling first and then cut up the pepper and eat it. Others might like to cut up the whole thing and eat the peppers with the filling. You do you, and choose which method of eating it sounds good to you!
Add in spinach, mix, then reduce heat and let simmer for 8-10 minutes, taste and adjust spices as desired. Mix in pepperoni.
While simmering, remove stems from the peppers and scrape out the ribs and seeds and since.
In a dutch oven, add enough water to cover peppers; a few cups.
Once boiling, add in peppers and cook about 2 minutes; drain.
Transfer peppers to a baking dish and fill the peppers with the meat mixture.
Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned!
You can omit the cheese for an equally tasty meal!
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This post is sponsored by my friends at Tuttorosso Tomatoes. All opinions are 100% my own!