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Rosemary Meatloaf Muffins


  • Author: Caitlin
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 1x

Ingredients

Scale
  • 1 pound ground beef
  • 34 cups riced or shredded veggies (onions, mushrooms, zucchini)
  • 24 cloves garlic, minced
  • 1 Tablespoon dijon or whole grain mustard
  • 1 Tablespoon tomato paste
  • 1/2 cup milk (optional)
  • 1/2 cup triscuits crumbs, about 8-10 Triscuits, smashed or blended into crumbs (or use almond meal!)
  • 1/2 tsp dried rosemary
  • 1/2 tsp salt
  • optional: black pepper, red pepper flakes

Instructions

  1. Preheat oven to 425ºF.
  2. Combine all ingredients in the order listed and mix until uniform, but don’t overdo it. (Optional: to do a taste test, warm a pan over medium-high heat and fry just a teaspoon-sized amount of the mixture. Once cooked through, taste and adjust seasonings as desired.)
  3. Divide into mini muffin tins and bake for 20 minutes on 425ºF.

Notes

I used a mini muffin tin because I ruined my regular muffin tin a few months ago…for a regular muffin tin, increase the cooking time to 25 minutes, and check temperature with a meat thermometer (145ºF at a minimum) to be safe.
Makes 36-40 mini muffins. Serving size is 6 mini muffins.

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