Italian-Style Mini Meatloafs
Make this mini meatloaf recipe in just over 30 minutes, using a muffin pan for a quick and easy bite-sized meal secretly full of veggies!
Servings: 6 servings
Equipment
- 1 (6 cup) Muffin Tin
- 1 Small Skillet
- 1 Large Bowl
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 onion finely chopped
- 1/2 cup baby bella mushrooms finely chopped
- 1 clove garlic minced
- 1 pound grass-fed ground beef
- 1 large egg
- 1/4 cup carrot grated
- 1/2 cup marinara sauce divided
- 2 tablespoons blanched almond flour
- 1 tablespoon Italian Seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon Himalayan sea salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon red pepper flakes more to taste
- 1 tablespoon fresh basil roughly chopped, for garnish
- Parmesan cheese for garnish (optional)
Instructions
- Preheat oven to 350°F and set aside a 6 cup muffin tin.
- Heat oil in a small skillet. Sauté onion, mushrooms, and garlic until translucent, let cool slightly.1 teaspoon extra-virgin olive oil, 1 onion, 1/2 cup baby bella mushrooms, 1 clove garlic
- In one large bowl combine slightly cooled onion mixture, beef, egg, carrot, 1/4 cup marinara sauce, almond flour, and spices and mix well until completely combined.1 pound grass-fed ground beef, 1 large egg, 1/4 cup carrot, 1/2 cup marinara sauce, 2 tablespoons blanched almond flour, 1 tablespoon Italian Seasoning, 1 teaspoon garlic powder, 1/2 teaspoon Himalayan sea salt, 1/4 teaspoon freshly ground pepper, 1/2 teaspoon red pepper flakes
- Divide the meatloaf mixture into 6 muffin tins. Bake for 20-25 minutes or until fully cooked through.
- Let cool for 3 minutes and serve with the remaining tomato sauce and garnish with fresh parmesan and fresh basil.1 tablespoon fresh basil, Parmesan cheese
Notes
Make Ahead and Storage Notes:
- Make Ahead: Combine the meatloaf mixture, and press it into the muffin pan. Then, cover it with plastic wrap, and store it in the fridge for up to one day. Bake as no4rmal when you’re ready to serve, adding a few minutes as needed.
- Refrigerator: Once cool, you can transfer leftover meatloaves to an airtight container, and store them in the fridge for up to 3-4 days.
- Freezer: Press the meat mixture into a muffin pan, cover it with plastic wrap, and freeze until solid. Then, transfer the meatloaf muffins to an airtight container or freezer-safe bag, and freeze them for up to 3 months. To serve, thaw in the fridge overnight, and bake as normal.
Nutrition
Serving: 1serving | Calories: 191kcal | Carbohydrates: 4.7g | Protein: 18g | Fat: 10.9g | Saturated Fat: 3.6g | Cholesterol: 79mg | Sodium: 137mg | Fiber: 1.1g | Sugar: 2g