Paleo Meatloaf Muffins With Tangy Sweet Tomato Glaze
From tuilelaith 7 years agoIngredients
- Meatloaf: shopping list
- 1 T olive oil shopping list
- 1 onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 2 t Italian seasoning shopping list
- 1 egg shopping list
- 1/4 cup almond flour shopping list
- 1/4 cup sugar-free tomato sauce shopping list
- 1 T tomato paste shopping list
- 2 lbs grass-fed ground beef (or any combination of ground meat you like) shopping list
- Sea salt and fresh ground pepper shopping list
- ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ shopping list
- Glaze: shopping list
- 1/2 cup sugar-free tomato sauce shopping list
- 2 T tomato paste shopping list
- 2 T pure maple syrup shopping list
- 1 t cider vinegar shopping list
- 2 T brown mustard shopping list
How to make it
- Preheat oven to 350°F.
- 2. Heat the olive oil in a large skillet. Add the onions and garlic and cook until soft. Add the Italian seasoning, stir, and turn off heat. Allow the mixture to cool slightly and transfer to a large bowl. Add the remaining ingredients, and mix with your hands until well combined.
- 3. Lightly grease a standard sized muffin tin with coconut or olive oil, and spoon the meatloaf mixture into the cups.
- 4. To make the glaze: Whisk the ingredients in a bowl until combined. Spoon about a teaspoon of mixture onto each muffin, saving the leftovers for serving . Bake for 35-40 minutes, until the muffins reach an internal temperature of 160°F.
- 5. Allow the muffins to cool for 5-10 minutes before removing from the pan. Top with the additional glaze before serving.
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments