These Meatloaf Muffins are packed with hidden veggies, AIP, paleo and Whole30 compliant and the perfect choice for breakfast, lunch or dinner.
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If you’re looking for a filling, nutrient-dense and veggie packed main then look no further. These fun meatloaf muffins are AIP, paleo and Whole30 compliant and the (optional) “cheese” sauce really makes these babes a winner! These are absolutely perfect when you’re in need of a quick weeknight dinner because they cook so quickly and are also one of my favorite Sunday meal prep recipes to grab for a weekday breakfast.
Here are the main ingredients in these Meatloaf Muffins:
- ground turkey or chicken
- yellow onion and garlic
- spinach or kale
- tapioca starch
- full fat coconut milk
- apple cider vinegar
Meatloaf Muffins FAQs
Can I make these using a different protein?
Yes, you can use beef or pork or a combination thereof in this recipe. I’d suggesting cooking a small patty on the stovetop before baking the muffins to adjust for seasoning as necessary.
How do you store these?
These muffins keep well in the fridge in a sealed container for 5 days and should be reheated before serving. I have not tried freezing these but my guess is that they’d hold up quite well.
Can you make these coconut free?
You can swap out the coconut aminos for nomato sauce (though this isn’t Whole30 compliant) and omit the “cheese” sauce to make these coconut free.
If you tried these AIP Meatloaf Muffins I would appreciate it if you would give them a star rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.