Grassfed Beef & Veggie Stuffed Meatloaf Muffins s
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 245.5
- Total Fat: 10.5 g
- Cholesterol: 116.0 mg
- Sodium: 581.6 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 2.2 g
- Protein: 23.1 g
View full nutritional breakdown of Grassfed Beef & Veggie Stuffed Meatloaf Muffins s calories by ingredient
Introduction
Great freezer recipe for meals on the go or to hide veggies for picky kids! Great freezer recipe for meals on the go or to hide veggies for picky kids!Number of Servings: 14
Ingredients
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48 oz Beef, 90% Lean Ground Beef from Sirloin
4 large Egg, fresh, whole, raw
2 oz Silk cashew milk unsweetened
2 cup Spinach, fresh
3 cup, chopped Kale
3.5 cup, grated Carrots, raw
1 large Onions, raw
8 tbsp Heinz Organic Ketchup
1 tsp Pepper, black
2 tsp Salt
4 serving Bread, Franz gluten-free, 1 slice (by LORIPDX1)
Directions
Preheat oven to 375.
Prep muffin tins with coconut oil spray
Chop all veggies in a food pricess
Toast bread and then chop in food processor
Use hands to combine all ingredients minus 4 TBSP of organic ketchup
Fill muffin tins
Optional: top with remaining ketchup
Bake for 30-45 minutes, or until thermometer reads 165°.
Can be frozen in serving size portions and reheated as needed.
Serving Size: Makes 14 servings. A serving is 2 muffins.
Number of Servings: 14
Recipe submitted by SparkPeople user ERICALYNNJ28.
Prep muffin tins with coconut oil spray
Chop all veggies in a food pricess
Toast bread and then chop in food processor
Use hands to combine all ingredients minus 4 TBSP of organic ketchup
Fill muffin tins
Optional: top with remaining ketchup
Bake for 30-45 minutes, or until thermometer reads 165°.
Can be frozen in serving size portions and reheated as needed.
Serving Size: Makes 14 servings. A serving is 2 muffins.
Number of Servings: 14
Recipe submitted by SparkPeople user ERICALYNNJ28.