www.monthlymealplanner.com
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| Muffin Tin Meatloaf. Pretty self explanitory. A balanced meal. Use free range, whole wheat, low sodium, products without added sugars or high fructose corn syrup. | |||||
| Ingredients: | |||||
| 1.50 lbs | ground beef | ||||
| 1 c | whole wheat soft bread crumbs | ||||
| 1.50 c | zucchini or summer | ||||
| 1 | egg slightly beaten | ||||
| 1 tsp | Italian seasoning | ||||
| 1 tsp | Sea Salt | ||||
| 1 c | ketchup, Amy's or 365 | ||||
| 1 tsp | expeller/cold pressed olive oil | ||||
| 1 c | sugar snap peas | ||||
| Directions: | |||||
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Preheat oven to 400 degrees.
Combine all ingredients in a large mixing bowl. Place approximately 1/3 cup beef mixture into each opening of your muffin tin. Gently press down. Spread ketchup on top of each individual meatloaf. Bake at 400 degrees for 20 minutes, or until center is no longer pink. Sautee sugar snap peas in oil. |
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