Dinner

Grassfed Beef and Veggie Stuffed Meatloaf Muffins s is for Dinner.

Grassfed Beef and Veggie Stuffed Meatloaf Muffins s takes 20 minutes to prepare.

Grassfed Beef and Veggie Stuffed Meatloaf Muffins s takes 45 minutes to cook.

Grassfed Beef and Veggie Stuffed Meatloaf Muffins s makes 14 servings.

The ingredients for Grassfed Beef and Veggie Stuffed Meatloaf Muffins s are:

48 oz Beef, 90% Lean Ground Beef from Sirloin
4 large Egg, fresh, whole, raw
2 oz Silk cashew milk unsweetened
2 cup Spinach, fresh
3 cup, chopped Kale
3.5 cup, grated Carrots, raw
1 large Onions, raw
8 tbsp Heinz Organic Ketchup
1 tsp Pepper, black
2 tsp Salt
4 serving Bread, Franz gluten-free, 1 slice (by LORIPDX1)

Here is how you make Grassfed Beef and Veggie Stuffed Meatloaf Muffins s:

Preheat oven to 375.Prep muffin tins with coconut oil sprayChop all veggies in a food pricessToast bread and then chop in food processorUse hands to combine all ingredients minus 4 TBSP of organic ketchupFill muffin tinsOptional: top with remaining ketchupBake for 30-45 minutes, or until thermometer reads 165°.Can be frozen in serving size portions and reheated as needed.Serving Size: Makes 14 servings. A serving is 2 muffins.Number of Servings: 14Recipe submitted by SparkPeople user ERICALYNNJ28.

The nutritional information for Grassfed Beef and Veggie Stuffed Meatloaf Muffins s is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 245.5

• Total Fat: 10.5 g
• Cholesterol: 116.0 mg
• Sodium: 581.6 mg
• Total Carbs: 13.5 g
• Dietary Fiber: 2.2 g
• Protein: 23.1 g

The dietary needs meet for Grassfed Beef and Veggie Stuffed Meatloaf Muffins s is Gluten Free