Meatloaf Muffins with Mashed Cauliflower Frosting
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Ingredients
- 1 1/2 lbs Extra Lean Ground Beef
- 1 yellow onion (medium, chopped)
- 2 tbsps Dijon Mustard
- 1 tsp Ground Sage
- 1 1/2 tsps sea salt (divided)
- 1 head Cauliflower (chopped into florets)
- 1/2 cup Organic Coconut Milk (full fat, from the can)
- 1/4 cup Tomato Sauce
Ingredients
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Instructions
- Preheat oven to 350ºF (177ºC) and grease your muffin tray with oil.
- In a mixing bowl, combine the beef, onion, mustard, sage and half the salt until well combined. Divide evenly into muffin cups and bake for 20 minutes or until cooked through.
- Meanwhile, place cauliflower florets in a steaming basket over boiling water. Steam for 8 minutes or until tender.
- Transfer cauliflower, remaining salt and coconut milk to a blender and blend until smooth.
- When the meatloaf muffins are ready, top each one with about a teaspoon of tomato sauce. Then, top it with cauliflower mash and spread evenly using the back of a spoon. Enjoy!
Recipe Notes
Leftovers
Refrigerate in an airtight container up to 3 days.
No Cauliflower
Use potato instead.
No Coconut Milk
Use water or any alternative milk.
More Veggies
Add spinach, mushrooms or chopped bell pepper to the meatloaf mixture.
8 ingredients ·30 minutes
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Dr. Stacey Sanchez
With over 25 years in the Health and Wellness industry and extensive education in Naturopathic Medicine, Nutrition and Health Coaching, Dr Sanchez successfully created personalized solutions for patients and clients who want to optimize their overall health goals.
