Clean Meatloaf Muffins

Clean Meatloaf Mini Muffins

We typically do not eat a lot of meatloaf in our household. But I really liked the idea of the meatloaf muffins and how quickly they cook compared to a large meatloaf! I paired the meatloaf with peas and brown rice with peppers and onions. I was planning on making mashed cauliflower instead of the rice but made the rice the night before and did not account for the leftovers. So when I make this again it will more than likely be peas and mashed cauliflower that I put with it!

You Will Need:

- 1 cup whole grain bread crumbs

- 1 lb lean ground meat- we use venison!

- 2 egg whites

- 1 small onion, chopped

- 1/4 cup tomato paste- which is about 3 oz

- 1/2 colored bell pepper- I used orange since I already had some cut up!

- you can also add a handful of spinach- optional

- 1 cup cheese- I used shredded sharp cheddar

- 2 tsp worcestershire sauce

- 1 tbsp ground mustard

- organic ketchup- we like Heinz but there is High Fructose Corn Syrup in Heinz. Pick a clean ketchup!

- 1 tsp extra virgin olive oil

- extra virgin olive oil spray

What to do:

1. Sautee Vegetables- onion, pepper and spinach in 1 tsp of extra virgin olive oil

2. Heat oven to 350 degrees and spray your mini muffin pan with EVOO spray

3. In a small bowl- mix together the tomato paste, mustard and worcestershire sauce

4. In a large bowl- mix together the meat, sauteed vegetables, cheese, eggs, and bread crumbs.

5. Once mixed, add the small bowl into the large bowl and mix well

6. Spoon into mini muffin pan- I made little balls and put them in tin

7. Top with ketchup

8. Put into oven and cook for 15-20 minutes!

ENJOY!

** For all the 21 day fixers, CIZE, Hammer and Chisel or anyone following a color coded portion controlled plan 2 mini meatballs account for 1-R, 1/2-G, 1-tsp and 1/2-B**