Organic Meatloaf Muffin Recipe | The Kids Will Love Them

Looking for something simple and 
healthy you can whip up in a jiff?

You can make a big batch of these fantastic meaty muffins and pop them in freezer bags.  Simply thaw them out and eat cold or re-heat them in the oven, either way they taste fantastic, and make for a great quick meal or summertime snack. 

(Vegan, gluten-free, egg-free options too!)



Makes 12 muffins:

2 free-range organic boneless skinless chicken breasts (Ground)
OR
1 packed cup of any pasture raised meat of your choice
OR
For a vegan option, use 1 cup of cooked, mashed lentils

1 organic free-range egg
OR
1tbs of ground flax seed mixed with 1 tsp baking powder

4 cups of grated organic vegetables  of your choice (I used carrots, cabbage and celery)
1/4 cup chopped organic onion (I used green onions)
1 large clove of fresh organic garlic (chopped)
1 cup of oats or your favorite organic crackers 
(use your coffee grinder and make crumbs - use gluten-free if needed)
1/8 cup grated organic cheese (optional)
1/2 tsp fresh oregano
Salt & pepper to taste

Place all ingredients into a food processor and pulsate until everything is incorporated. Separate into 12 large balls and press into muffin tins oiled with organic olive oil.


Cook on 350 for 35 minutes. Remove from oven and spread with glaze.

For the glaze:

2 tbs organic ketchup
1tbs organic mustard
1tsp organic dark brown sugar (or honey) Place back in the oven on broil for 2 minutes.

Let cool completely then freeze them.  Simply thaw and eat!  You can warm them in the oven for a few minutes if you prefer.

Makes a fantastic lunch option for both kids and adults.


Yummy!


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