Meatloaf Muffins with Mashed Cauliflower Frosting

Meatloaf with Mashed Cauliflower Frosting

Meatloaf Muffins with Mashed Cauliflower Frosting

These Meatloaf Muffins with Mashed Cauliflower Frosting offer a nutritious and satisfying meal option. Perfect for those seeking the comfort of meatloaf with a low-carb twist, this recipe is sure to become a family favourite. With only 30 minutes of cooking time, you can quickly have a wholesome dinner ready to serve.

Course Main Course

Cuisine Western

Diet Diabetic, Gluten Free

Keyword meatloaf

Feature Comfort Food, Easy

Category Meat

Diet Type Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Low-Carb, Nuts-Free, Soy-Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 367

Equipment

Muffin Pan
Cupcake pan liners

Ingredients

680 g Ground Beef extra lean
1 Yellow Onion medium, chopped
2 tbsps Dijon Mustard
2 tbsps Tomato Paste
2 tsps Ground Sage
1 Garlic Clove minced
2 tsps Salt divided
1 head Cauliflower chopped into florets
1 tsp Ground Nutmeg
1 tbsp Butter or ghee for dairy free
600 g Mixed Salad Leaves see Notes

Instructions

Preheat oven to 180°C and grease your muffin tray with oil.
In a mixing bowl, combine the 680 g Ground Beef, 1 Yellow Onion, 2 tbsps Dijon Mustard, 2 tsps Ground Sage, 2 tbsps Tomato Paste, 1 Garlic Clove, and half the salt until well combined. Divide evenly into muffin cups and bake for 20 minutes or until cooked through.
Meanwhile, place 1 head Cauliflower florets in a steaming basket over boiling water. Steam for 8 minutes or until tender.
Transfer cauliflower, remaining salt, 1 tsp Ground Nutmeg, and 1 tbsp Butter to a blender and blend until smooth.
When the meatloaf muffins are ready, top each one with the cauliflower mash and spread evenly using the back of a spoon. Serve with a handful of leafy greens. Enjoy!

Notes

Serving Size: Each serving is equal to two muffins.
Leftovers: Refrigerate in an airtight container for up to 3 days.
More Veggies: Add spinach, mushrooms, or chopped bell pepper to the meatloaf mixture.
Serve with: Half of the plate with veggies or salad.

Nutrition