Butternut Squash Meatloaf Muffins
Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces baby bella mushrooms, finely chopped
- 2 cups butternut squash, grated or finely chopped*
- 6 ounces baby spinach
- 1 pound lean ground beef, organic
- 1 cup panko bread crumbs, gluten-free if necessary
- 2 large eggs, lightly beaten
- 1 tablespoon apple cider vinegar
- 5 tablespoons ketchup
- 1/4 teaspoon ground black pepper
Equipment
- muffin tin + liners
Instructions
- Preheat oven to 375°F.
- In a medium saute pan over medium heat, add olive oil and onion. Saute for 3-4 minutes until soft, then add garlic, mushrooms and butternut squash. Stir occasionally until vegetables begin to brown, then add spinach,and stir until it wilts. Remove from heat and set aside.
- In a large bowl, combine ground beef, bread crumbs, eggs, apple cider vinegar and 1 tablespoon of ketchup with a wooden spoon. Add vegetable mixture, salt, and pepper to the ground beef. Using very clean hands, mix until ingredients are combined.
- Line two muffin tins using paper muffin cup liners. Scoop the meat mixture with an ice cream scoop, and top with the remaining ketchup using a basting brush and bake for 30 minutes or until the internal temperature of the meatloaf muffins reaches 170° F. When done, remove from oven, and let cool for 5 minutes before serving.
Notes
You can serve these delicious meatloaf muffins with a bowl of Creamy Turmeric Cauliflower-Carrot Soup.
Nutrient Analysis:
Serving size: 4 muffins Calories: 420 calories, Fat: 18 grams, Saturated fat: 6 grams, Carbohydrates: 40 grams, Sugar: 4 grams, Sodium: 460 milligrams, Fiber: 6 grams, Protein: 24 grams, Cholesterol: 140 milligrams