I am the meat-muffin QUEEN. No, not meat loaf, meat MUFFINS. I mean, who really wants to eat a LOAF of meat. Literally a slab of ground meat LOAF? Ew. Dividing them up into muffins is much more appealing, much less mushy loafy, and far more tasty!
I make some version of meat muffins about every other week. They’re so easy, so tasty, freeze nicely, and gift nicely. Ever wonder what to bring a new mommy? BRING THESE, new mommies need PROTEIN and delicious things for all that 24/7 energy and nursing from that new little precious being.
Ok, onto the meat muffins…
oven to 375
what you need
3lb grass fed ground beef
1 small-medium yellow onion, chopped
1 large hannah yam or garnet yam or sweet potato, shredded
3 t cumin
1 T salt
1 T oregano
2 t dried mustard powder
your half pound of bacon into small strips and fry in a pan until almost crispy
your onion in the bacon grease until translucent and slightly browned
all above ingredients well in a large bowl (including your cooked bacon and browned onion)
into the 24 muffin compartments
at 375 for 20-25 minutes until internal temperature reaches 160 on a meat thermometer. I usually always pull mine out at 20 minutes even if they’re not all the way cooked through.
with sautéed swiss chard, kale, a fresh salad, roasted veggies or some cauliflower mash!
the rest and love yourself next time you’re in a dinner jam and can pull a few of these out of the freezer and reheat in the oven at 350 till heated through!