Paleo muffin pan meatloaf

Name: Paleo muffin pan meatloaf Recipe
Yield: 14
Ingredients: 2 lbs ground beef or venison; 1 1/2 tsp sea salt; 1 tsp ground black pepper; 1 tsp chili pepper flakes; 1 egg; 1 1/2 - 2 cups mushrooms finely chopped; 3 tsp fresh thyme minced; 1 tsp fresh oregano minced; 3 cloves garlic minced; 1 tbsp paleo cooking fat or olive oil.; Optional topping; 1/2 cup homemade ketchup; 1 tbsp honey (optional); 1/2 tbsp worcestershire sauce

Number of Servings: 14

Ingredients

2 lbs ground beef or venison1 1/2 tsp sea salt1 tsp ground black pepper1 tsp chili pepper flakes1 egg1 1/2 - 2 cups mushrooms, finely chopped3 tsp fresh thyme, minced1 tsp fresh oregano, minced3 cloves garlic, minced1 tbsp paleo cooking fat or olive oil. Optional topping1/2 cup homemade ketchup1 tbsp honey (optional)1/2 tbsp worcestershire sauce

Directions

Combine chopped mushrooms and olive oil. Saute 2-3 minutes. Combine meat, salt, pepper, egg, onion, chilli pepper, thyme, oregano, garlic. Mix well making sure to break up the meat. Add the cooked mushrooms and evenly distribute. Place in muffin pan. Make topping w/ ketchup, honey, worcestershire sauce and top eat muffin. Bake at 350 for 30-40 minutes.

Serving Size: 14 muffin pan servings

Number of Servings: 14

Recipe submitted by SparkPeople user HOLLYFREYER.

Servings Per Recipe: 14

Nutritional Info Amount Per Serving

Calories: 125.1
Total Fat: 5.6 g
Cholesterol: 68.7 mg
Sodium: 210.1 mg
Total Carbs: 2.1 g
Dietary Fiber: 0.5 g
Protein: 16.0 g

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