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overhead shot of light brown speckled plate with six meatloaf muffins covered in dairy free cheese sauce topped with sliced chives

Meatloaf Muffins (AIP, paleo, Whole30)

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5 from 14 reviews


These Meatloaf Muffins are packed with hidden veggies, AIP, paleo and Whole30 compliant and the perfect choice for breakfast, lunch or dinner.




  • 1 lb ground turkey or chicken
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup celery, finely diced 
  • 1 cup carrot, grated 
  • 2 cups spinach or kale, finely chopped
  • 1 teaspoon thyme, fresh or dried 
  • 1.5 tsp sea salt 
  • 2 TBSP coconut aminos
  • 1 TBSP olive oil

“Cheese” Sauce (optional)

  • 1 cup full fat, additive free coconut milk 
  • 1 tsp apple cider vinegar
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • pinch of turmeric (optional – for yellow colour)
  • 2 TBSP tapioca or arrowroot starch + 1 TBSP water


  1. Preheat oven to 375F.  Line a muffin pan with parchment liners or olive oil.
  2.  In a large bowl combine ground turkey, onion, garlic, celery, carrots, spinach, thyme, sea salt, coconut aminos and olive oil.
  3. Distribute mixture evenly across 12 muffin holes and bake in the middle rack of oven for 25 minutes.
  4. To prepare the optional “cheese” sauce, combine coconut milk, apple cider vinegar, dried thyme, garlic powder, sea salt and optional turmeric in a small saucepan over medium heat. In a small bowl, mix together tapioca starch and water to make a slurry. Once coconut milk mixture has reached a rolling boil, add in slurry and whisk continuously until mixture begins to thicken.
  5. If using cheese sauce, spoon over each muffin and return to oven to broil on high for 1-2 minutes.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Mains