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How To Use It
- Try a spaghetti-and-meatballs alternative. Chop muffins and add to marinara sauce to top cooked zucchini noodles.
- Make a fast shepherd’s pie. Chop meatloaves and place in an ovenproof dish. Mix canned sweet potatoes with ghee, coconut milk, salt and pepper; top meatloaf mixture and bake.
- Stuff peppers or zucchini. Cut zucchini or bell peppers in half lengthwise; remove seeds. Cook some onions, celery and carrots until tender; crumble in meatloaves. Spoon mixture into bell pepper or zucchini halves and bake.
- Preheat oven to 375ºF. In a medium skillet on medium, heat oil. Add onion, sprinkle with one-quarter of the salt and cook, stirring occasionally, until onion is tender, about 5 minutes. Add garlic; sauté 1 to 2 minutes, until fragrant. Transfer to a large bowl and let cool.
- Grease a 12-count muffin tin with cooking spray (or set 12 silicone muffin cups on a baking sheet). To onion mixture, add beef, two-thirds of the barbecue sauce, eggs, almond flour, oregano, pepper and remaining three-quarters of the salt. Using your hands, mix gently but thoroughly, until ingredients are incorporated. Use an ice cream scoop to portion mixture and place in muffin cups.
- Bake for 10 minutes. Remove from oven; brush tops of muffins with remaining barbecue sauce. Continue to bake until cooked through, about 15 to 20 minutes longer (an instant-read thermometer inserted into a muffin should read 160ºF). Let cool at least 5 minutes before serving. To store, let cool completely before placing in an airtight container; refrigerate up to 4 days or freeze up to 3 months.
- Serving Size 2 muffins
- Calories 401
- Carbohydrate Content 6 g
- Cholesterol Content 156 mg
- Fat Content 26 g
- Fiber Content 1 g
- Protein Content 33 g
- Saturated Fat Content 9 g
- Sodium Content 608 mg
- Sugar Content 3 g
- Monounsaturated Fat Content 12 g
- Polyunsaturated Fat Content 2 g