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Butternut Squash Meatloaf Muffins

Recipe by Triad to Wellness Consulting – Photo Courtesy of Kristen Massad
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Entrée
Servings 5 servings

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
Keyword Gluten-Free