Looking for more ideas on what to eat that goes with your low carb lifestyle? These Mexican Meatloaf Muffins have everything you need in them, and nothing more! Balanced with veggies, protein and healthy fats; they take one less worry off your plate.
The mixture can be used for meatballs, meatloaf or burger patties. It’s not too ‘meaty’ because of all the veggies in the mixture. Simple ingredients and super tasty!
Perfect for meal-prepping. Either pack them in for school/work lunch or use them to build a simple dinner in the week when you don’t want to fuss in the kitchen too much. The recipe can be doubled for this purpose.
Mexican Meatloaf Muffins
Prep Time 20 minutes
Cook Time 30 minutes
500 g (1 pound) lean ground beef free range
1.5 cups grated zucchini
1.5 cups grated carrots
1 cups chopped mushrooms
1 White onion finely diced
2 teaspoons ground cumin
salt to taste
cayenne pepper to taste
1/3 cup ready-made salsa
Place grated zucchini and carrots into a clean kitchen cloth in a bowl and add salt. Leave for 30 minutes, and then squeeze excess water.
Preheat oven to 200ºC (400ºF)Place beef, onions, mushrooms, zucchini and carrots into a large bowl. Add cumin, salt and cayenne pepper.
Use a spatula to combine the ingredients. If it becomes difficult, get your hands in there and you can combine it much more thoroughly!
Spray a muffin tin with olive oil.Using a spoon (or your fingers) fill each hole with the meatloaf mixture.
Top each 'muffin' with a thin layer of salsa
Bake for 20-25 minutes. The muffins should pull inwards, away from the walls of the baking tray and brown on top.
Let them rest for 5 minutes before removing with a knife or spoon.
Works well for meal-prep. Can be stored in the fridge for 3-4 days in a sealed container or frozen for 1-2 months. Grab as an on-the-go snack. Also perfect to take to school/work for lunch.