Description
Use pre-shredded vegetables and make these mini meatloaves in individual silicone muffin cups for the ultimate in ease!
Ingredients
Scale
- 1/4 cup diced onions
- 5 cups shredded vegetables of choice
- 2 pounds ground beef
- 2 teaspoons salt
- 1/2 cup canned pumpkin
- 2 tablespoons coconut flour
- 2 teaspoons dried oregano
- 1/2 teaspoon granulated garlic powder
Instructions
- Preheat oven to 350° F.
- In a large bowl, combine all ingredients. Use hands, but try not to “overwork” the meat in order to keep the resulting meatloaf as tender as possible.
- Divide into 8 individual portions, using a large silicone muffin cup (such as these) if desired.
- Place portions on a baking sheet and bake in over for 25 minutes or until internal temperature has reached 160° F.
- Remove from oven and serve immediately, or cool and store covered in refrigerator for up to 4 days.
Notes
Tip: A bag of the “broccoli slaw” from Trader Joe’s works nicely in this recipe.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Entree