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Mini Spinach Meatloaves Recipe [Paleo, Keto]

I actually wasn’t sure if I should call these mini spinach meatloaves or spinach egg muffins as they’re partially both. There’s both beef and pork (as well as veggies) in them but also eggs to hold everything together well.

Whatever you choose to call these, they make a really nutritious and filling snack if you’re hungry. They can also make a great breakfast, packed lunch, or dinner! They’re easy to make (you do need a muffin tray though) and easy to eat. Plus, they’re low in carbs and suitable for both a Paleo and Ketogenic diet.

You can make these mini spinach meatloaves in advance and keep them in the fridge for a few days to eat so you don’t have to be cooking every day.

Mini Spinach Meatloaves Recipe – Step-by-step Instructions and Photos

Step 1:

Preheat your oven to 400 F (205 C). Meanwhile, saute the meat and veggies together and then mix with the whisked egg and seasoning in a large bowl.

Step 2:

Place muffin cup liners into a muffin tray and pour the mixture into the liners. If you’re using a silicone muffin tray, then you don’t need to use liners unless you’re planning to take these mini meatloaves on the go (they’re less messy to eat if you use liners with them).

Step 3:

Bake in oven for 10 minutes until the egg mixture becomes solid.

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Mini Spinach Meatloaves Recipe [Paleo, Keto]

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• Author: Louise Hendon
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 12 servings 1x
• Category: Breakfast, Snack
• Cuisine: American

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Ingredients

• 1/4 lb (113 g) ground pork or ground turkey
• 1/4 lb(113 g) ground beef
• 1/2 small onion (55 g), diced
• 2 cloves garlic, minced
• 1/3 lb (140 g) fresh spinach, chopped small
• 4 eggs, whisked
• 2 Tablespoons Italian seasoning
• 1/2 Tablespoon salt
• 1/2 teaspoon black pepper
• 1/3 cup (80 ml) almond or coconut milk
• Coconut oil to saute in

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Instructions

1. Preheat oven to 400 F (200 C).
2. Saute the meat, diced onions, and garlic in 1 tablespoon of coconut oil. When the meat is cooked, add in the chopped spinach and saute for 1-2 minutes longer.
3. Place muffin cup liners into a 12-cup muffin pan.
4. In a large bowl, combine the sauté with the whisked eggs, Italian seasoning, salt, black pepper, and almond or coconut milk.
5. Divide the mixture between the 12 muffin cups.
6. Bake for 10 minutes until each muffin is pretty solid. Cook for longer if the muffins are still liquidy.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Serving Size: 6 muffins
• Calories: 430
• Sugar: 2 g
• Fat: 30 g
• Carbohydrates: 7 g
• Fiber: 3 g
• Protein: 30 g