Meatloaf Muffins

Talk about convenience food. These are so easy to make and you have lunch/dinner in a snap. They are  packed full of protein and so yummy. I mean, who doesn't love the comfort of meatloaf that's perfectly portioned?

INGREDIENTS:

2 lbs LEAN meat ( grass fed beef, ground turkey breast, ground chicken, bison)

4 egg whites

1 c. Quick oats

1/2 c. fat free milk (flax or unsweetened Almond milk is best~I used flax)

1 shallot, chopped

2 cloves garlic, minced

2 tsp. dry mustard or Dijon 

2 tsp. celery salt

1/2 Red pepper chopped (optional)

1/2 c. chopped, fresh spinach (optional~used in the turkey ones)

Preheat oven to 375.

Spray 12 cup muffin tin w/ Olive oil spray.  Gather and measure out all ingredients. If you are using 2 different types of meat, halve the ingredients for each bowl of meat mixture. Soak milk and oats while mixing everything else. Saute  shallots, red pepper, & garlic (add last) in 1/2 tsp. Olive oil. Mix meat mixture and everything together and put baseball size amounts into muffin tins. Try and get it as equal as possible. 

 (I used 1 lb. of Bison and 1 lb. of Turkey so I could have something different each time)


 2 lbs. of meat will make 12 muffins. Bake for 40 minutes. Enjoy~

Be creative but make sure if you vary the ingredients, they are not calorie dense foods. I play around with my meats, veggies and spices. Sometimes, I'll add a pinch of feta to the turkey ones or in lieu of Ketchup, I'll add chopped tomatoes before cooking. Keep the basics the same. If freezing, cool completely, wrap each muffin in Press n Seal, and package 2 per freezer bag or put them in an airtight plastic container. That way you can grab only what you need.