Organic Meatloaf Muffin Recipe

These freeze well and are great served for breakfast, lunch or any time of day.  

These little muffins would be great for a kids lunchbox they are a fantastic fun way to eat more organic veggies.


Makes 12 muffins:

1lb free-range organic meat (grind chicken in a food processor or use meat of your choice) 
1 organic free-range egg (or 1 tbs ground flax seed) 
4 packed cups of grated organic vegetables ( Use your favorites *No tomatoes please. Try carrots, cabbage, kale, celery, onions, mushrooms, peppers, zucchini...Grate or grind them in a food processor.) 
1 large clove of fresh organic garlic (chopped) 
1/2 cup of oats or your favorite nuts/seeds (use your coffee grinder and make it crumby - I use sunflower & sesame seeds) 
1/8 cup grated organic cheese (optional) 
1/2 tsp fresh oregano 
Celtic salt & pepper & spices to taste (about 1/8th cup total)
Grind all veggies in a food processor. place in a large mixing bowl then cut meat into small chunks and grind in the food processor.  Add all ingredients together and mash well.  Separate into 12 large balls and press into a muffin tin oiled with organic olive oil or lined with muffin papers.


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

For the glaze:
4tbs organic mustard
2tbs organic honey (or two pureed organic dates or organic brown sugar)
1tsp organic ketchup (optional)
Place back in the oven on broil for 2 minutes.



Simple, easy, delicious!


To get the freshest tasting organic spices visit Mountain Rose Herbs, they ship world wide:

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