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Bbq Meatloaf Muffins

This makes 12 muffins and a serving size is 1 muffins. One serving size will yield 15g of protein, 13g of fat and only about 4g of carbs, This is a great meal to add with a mixture of brown rice pasta and zoodles! My girls love it! -The Hromadas

Prep
Cook
Serves 12people
Ingredients
1
tbsp avocado oil
1
⁄2 small yellow onion, finely chopped
1
tsp sea salt, divided
3
cloves garlic, minced
1
1⁄2 lb ground beef (lean 90/10)
3
⁄4 cup barbecue sauce, divided
2
large eggs, beaten
1
⁄3 cup blanched almond flour
1
tsp dried oregano
1
⁄2 tsp ground black pepper
Directions
1.
Preheat oven to 375 degrees F. In a medium skillet on medium, heat oil. Add onion, sprinkle
2.
with one-quarter of the salt and cook, stirring occasionally, until onion is tender, about 5
3.
minutes. Add garlic, sauté 1 to 2 minutes, until fragrant. Transfer to a large bowl and let cool.
4.
Grease a 12-count muffin tin with cooking spray to onion mixture, add beef, two-thirds of the
5.
barbecue sauce, eggs, almond flour, oregano, pepper and remaining three-quarters of the
6.
salt. Using your hands, mix gently but thoroughly, until ingredients are incorporated. Use an
7.
ice cream scoop to portion mixture and place in muffin cups.
8.
Bake for 10 minutes. Remove from oven; brush tops of muffins with remaining bbq sauce.
9.
Continue to bake until cooked through, about 15-20 minutes longer. Let cool at least 5 minutes
10.
before serving. To store, let cool completely before placing in an airtight container; refrigerate
11.
up to 4 days or freeze for up to 3 months.

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