Mini Meatloaf Muffins

This is a great grab on the go snack that's kid friendly and the best way to hide veggies in a meal!


  • 1 tsp coconut oil
  • 1/2 cup yellow onion, minced
  • 1/4 cup RYP Carrot Flake soaked in water
  • 1 clove garlic, minced
  • 1 pound ground beef
  • 1/2 cup tomato puree
  • 1/2 cup almond flour
  • 1 egg, beaten
  • 1 tbsp fish sauce
  • 1 tbsp tomato paste
  • 2 tbsp dijon mustard
  • 1 tsp apple cider vinegar
  • pinch sea salt & black pepper
  • 1/2 tsp oregano

Toppings (optional)

  • Ketchup
  • Mashed Cauliflower


  1. Preheat the oven to 350 degrees F and either place liners in muffin tins or grease pan.
  2. Place the oil in a saucepan over medium-high heat. Add the onions, carrots, and garlic. Sauté for 5 to 7 minutes until tender. Set aside to cool.
  3. Mix the remaining muffin ingredients in a bowl to combine well, then incorporate the vegetable mixture once tender.
  4. Divide the meatloaf evenly into muffin tin filling each to the top. Press gently to pack the meat down.
  5. Bake for 30 minutes, remove the muffins from the pan and top with Mashed Cauliflower & Ketchup.


Leave a comment

Please note, comments must be approved before they are published