Py Paleo - Meatloaf Bundt Cupcakes (serving=oz)
- Number of Servings: 40
Ingredients
1 tablespoon ghee, plus more for greasing the muffin tin1 cup finely diced onion1 cup finely diced button mushrooms1 cup finely chopped green bell pepper¼ cup tomato paste1 tablespoon mustard2 teaspoons Primal Kitchen Steak Sauce1 teaspoon finely minced fresh rosemary3 cloves garlic, peeled and minced¼ teaspoon freshly ground black pepper2 pounds ground beef2 large egg½ teaspoon dried thyme½ teaspoon garlic powder1½ salt
1. Preheat the oven to 350°F. Grease the wells of a 12-cup muffin tin with olive oil.
2. Heat 1T ghee in a medium skillet over medium heat and sauté the onions, mushrooms and peppers for about 5 minutes. Remove from the heat and allow the vegetables to cool.
3. In a small bowl, combine the tomato paste, mustard, steak sauce, rosemary, garlic, salt and pepper.
4. In a large bowl, mix together the beef, the reserved sautéed vegetables, eggs, thyme and garlic powder. Stir in the tomato mixture and combine well.
5. Spoon the meat mixture into the greased bundt cake tins (fill 5oz per tin, makes about 11) and bake for 20 minutes, or until the internal temperature is 160°F
2. Heat 1T ghee in a medium skillet over medium heat and sauté the onions, mushrooms and peppers for about 5 minutes. Remove from the heat and allow the vegetables to cool.
3. In a small bowl, combine the tomato paste, mustard, steak sauce, rosemary, garlic, salt and pepper.
4. In a large bowl, mix together the beef, the reserved sautéed vegetables, eggs, thyme and garlic powder. Stir in the tomato mixture and combine well.
5. Spoon the meat mixture into the greased bundt cake tins (fill 5oz per tin, makes about 11) and bake for 20 minutes, or until the internal temperature is 160°F
Nutritional Info Amount Per Serving
- Calories: 67.0
- Total Fat: 4.6 g
- Cholesterol: 24.2 mg
- Sodium: 112.9 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.3 g
- Protein: 3.7 g
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