MEATLOAF MUFFINS

These are SO good! I love to make them on a Sunday afternoon so that we have something to heat up quickly during the week either for lunch or dinner! They are paleo and oh so good- especially with the homemade BBQ sauce on top ( the recipe for that is below too!) 

Paleo Meatloaf Muffins

Makes 10-12 muffins

Ingredients

• 1 tablespoon olive oil, plus more for greasing the muffin tin
• ¾ cup finely diced onion
• ½ cup finely diced celery
• ½ cup finely chopped green bell pepper
• ¼ cup tomato paste
• 1 tablespoon ground mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon finely minced fresh rosemary
• 2 cloves garlic,  peeled and minced
• ¼ teaspoon freshly ground black pepper
• 1 ½ pounds ground beef or ground turkey
• 1 large egg
• 1 teaspoon dried thyme
• ½ teaspoon garlic powder
• ¼ cup carrot juice
• ¼ cup water

Directions

1. Preheat the oven to 350°F. Grease the wells of a 12-cup muffin tin with olive oil.
2. Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat and sauté the onions, celery and peppers for about 2 minutes. Remove from the heat and allow the vegetables to cool.
3. In a small bowl, combine the tomato paste, mustard, Worcestershire sauce, rosemary, garlic and pepper.
4. In a large bowl, mix together the beef, the reserved sautéed vegetables, eggs, thyme and garlic powder. Stir in half of the tomato mixture and combine well.
5. Spoon the meat mixture into the greased muffin tin and brush tops with homemade bbq sauce. Bake for 10 minutes.
6. Remove the muffins from the oven and brush homemade BBQ sauce onto each muffin. Place the muffins back in the oven and bake for another 15 minutes, or until the internal temperature is 160°F.
7. Allow the muffins to stand for about 5 minutes before eating.

Enjoy with a side of veggies or a nice green salad. 

Homemade BBQ Sauce 

• 2 1/2 6-oz cans tomato paste
• 1/2 cup apple cider vinegar
• 1/3 cup powdered erythritol ( i prefer Swerve) 
• 2 tbsp Worceseshire sauce 
• 1 tbsp liquid hickory smoke
• 2 tsp smoke paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp chili powder
• 1/4 tsp cayenne pepper 
• 1 1/2 cup Water 

1. Whisk all ingredients together in a saucepan, adding the water last. Start with a cup of water, then whisk in a bit more at a time, until it reaches a consistency *slightly thinner* than barbecue sauce. I ended up using about 1 1/2 cups of water, but it will vary depending on how thick your tomato paste is.
2. Bring to a gentle boil at medium-high heat, then reduce to medium-low. Simmer, uncovered, stirring frequently, for 20 minutes, or until slightly thickened.
3. Taste and adjust sweetener or cayenne pepper if you prefer the sauce to be sweeter or spicier. If it's still thicker than you like, you can stir in additional water, a tablespoon at a time, until reaching desired consistency.
4. Store in a mason jar. 

Hey Hey! Let’s stay connected! 

Email ➜ [email protected]

Instagram ➜ https://www.instagram.com/mollytrichards/

Facebook ➜ https://www.facebook.com/mollytrichards

Sample Ketone Packs ➜ https://form.jotform.com/90236301978156

Pure Therapeutic Ketones ➜ https://bit.ly/2B0vLT7

Join My Keto Community Facebook Group ➜ https://bit.ly/2UcjeTo

SUBSCRIBE to my You Tube channel by clicking here ➞ ➞ YouTube will then let ya know when new videos are up: https://www.youtube.com/user/MollyRichardsFit

Keto Girl Blog: https://www.ketogirl.com/blog