How I Make My Husband Happy

It’s really simple. Meatloaf Muffins. Seriously, out of everything I make, Chris gets really excited when he finds out I’m making meatloaf muffins. They are yummy, simple, and easy. I love to make them before trips because they are great to throw in container or plastic bag. I’ve brought them for the first dinner of a backpacking trip, taken them on planes, for some fuel between games at a soccer tournament, and on road trips. They aren’t that messy and make great finger food. I’ve also made mini versions with dipping sauce for a party appetizer.

We were headed to Yosemite this past weekend. Thursday night I made meatloaf muffins for dinner, and we ate the leftovers for dinner while driving Friday evening.

Served with cauliflower rice and sautéd veggies.

Meatloaf Muffins

1 lb. ground meat of your choice (I often double the recipe and do a mix of turkey and beef). Another variation I’ve started doing is to puree liver and mix it in. The taste isn’t noticeable and you get all the amazing nutrients from liver.

1/2 onion, diced

1 tbl olive oil

1 tbl coconut aminos

1/4 cup grated zucchini (this is very important for moisture since this recipe is egg-free for those with egg allergy issues like me).

1-2 grated carrots. You can add other veggies too. Celery is another good one.

1/4 cup almond flour

3 garlic cloves

thyme, seasoning of your choice. I often use Old Bay and Cumin. This is where you can get really varied. I usually just dump in whatever I feel like.

salt & pepper to your liking (tsp each is a good start)

fill up muffin tins about 80-90%, unlined

bake 40-45 min @350 (35 minutes is fine if using ground beef)