Recipe: Grain-Free Meatloaf Muffins

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Meatloaf Muffins
{gluten/dairy/soy/corn/tomato/potato/egg/coconut free}

Adapted from Paleo Spirit’s Mini Meatloaves.

Getting my son to eat dinner is one of the most difficult parts of my day. Not only is he picky, but he’s not even a fan of dinner to begin with. Then add in the fact that he doesn’t like most vegetables, and it’s like pulling teeth. Enter meatloaf muffins. A kid-friendly size and loaded with spinach. They are fun and healthy! Pair it with a nice dipping sauce and you’ve got yourself a dinner both kids and adults will enjoy.

After checking out my recipe, scroll down to see some other great recipes that include eggs!

Makes 12 muffins.

1lb ground turkey (If you use another ground meat or a combination of other ground meats, you may want to leave out the oil. I used oil in this recipe since the turkey is very lean.)
3 strips of cooked nitrate-free bacon, chopped
10 oz frozen chopped spinach
2 flax eggs — 2 tablespoons ground flaxseed plus 6 tablespoons water (or just use 2 eggs)
2 tablespoons olive oil
1/3 cup almond flour
1 teaspoon garlic powder
1 teaspoon parsley
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon thyme — feel free to exclude or sub for any of these seasonings

Making It:

  1. Defrost spinach, then squeeze out the water with a towel to get it as dry as possible.
  2. Mix all of your ingredients in a bowl.
  3. Scoop into muffin tins.
  4. Bake at 375 degrees for about 20 minutes.
  5. Top with tomato-less ketchup or marinara of choice, and enjoy with a side of mashed cauliflower.


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