Pizza Meatloaf Muffins and Burgers


What an insanely nonstop, fun, summer it has been!  School is about to start again and with that comes all the after school activities too.  Which means there will be nights I won’t have much time to make dinner.  Drive thru’s just ain’t happening so I’ve been working on prepping and freezing dinners.  These little meatloaf muffins are perfect for that!  Plus they are super kid friendly!

This recipe is easily doubled or tripled so you can make as much or as little as you want.  I intentionally created this to have some for dinner that night then freeze the rest.  It’s a customizable recipe too!

Paleo Pizza Burgers

CUSTOMIZING

  • Use any ground meat you’d like!  I used grass-fed beef, but you can easily swap it out for turkey, bison, pork, venison, or a combo.
  • Can’t have dairy?  No problem!  Leave it out.  I can’t have it either and I found these delicious without it!  You can also use Daiya “cheese” which is made from Tapioca (though not strict paleo).
  • Pump up the veggie factor and add in any diced veggies that float your boat.  Next time I’m going to add some diced up mushrooms with the peppers and onions.
  • I used almond flour but if nuts are a no-no for you then try some gluten free breadcrumbs and increase to a full cup.
  • If you don’t want mini muffins just make three full loaves.  You could also freeze the loaves cut in slices for easier reheating.
  • You can easily divide this recipe if you only want to make one pound of meat.
  • My biggest tip is to make sure that the texture isn’t too wet or it will fall apart and be mushy.  Yuck.

Paleo Pizza Meatloaf Muffins

  • Servings: 10-12
  • Difficulty: easy
  • Print

INGREDIENTS

  • 3 lbs ground beef
  • 3 eggs
  • 1 cup pizza sauce
  • 2 Tb cooking fat of choice (I used bacon fat)
  • 2 bell peppers, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 6 oz pepperoni, cut into small pieces or pulse in a food processor
  • 3/4 cup almond flour
  • 2 1/2 Tb Italian seasoning
  • 1 1/2 Tb dried oregano
  • 1 tsp sea salt
  • 1 tsp black pepper
  • *optional* 1 cup grated, raw cheddar cheese (or use any variety cheese you like)

DIRECTIONS

  1. Preheat oven to 375°.  Line 3 dozen muffin tins with paper liners or lightly grease. (I find lining them makes for easier cleanup).
  2. Prep all the veggies, pepperoni, and cheese.
  3. In a medium skillet, sauté bell peppers and onions until they become soft and onions are translucent.  Add the garlic and continue to cook for one more minute.  Remove from heat.
  4. In a large bowl, mix together all the ingredients using either your hands or a wooden spoon until evenly mixed.
  5. Divide meatloaf mixture between the muffin tins.  Alternatively, you could make pizza burgers instead of meatloaf muffins.  I find that burgers cooked the best when baked in the oven and not fried in pan or grilled.  The pizza sauce burns when fried and they will fall apart on a grill.
  6. Bake the mini muffins and burgers for about 20 minutes or until internal temp reaches 180°. Every oven is different so set your timer and check them.
  7. Allow to cool before freezing.

http://www.paleohope.com

Pizza Meatloaf Muffins served up with zucchini and roast potatoes

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