I actually wasn’t sure if I should call these mini spinach meatloaves or spinach egg muffins as they’re partially both. There’s both beef and pork (as well as veggies) in them but also eggs to hold everything together well.
Whatever you choose to call these, they make a really nutritious and filling snack if you’re hungry. They can also make a great breakfast, packed lunch, or dinner! They’re easy to make (you do need a muffin tray though) and easy to eat. Plus, they’re low in carbs and suitable for both a Paleo and Ketogenic diet.
You can make these mini spinach meatloaves in advance and keep them in the fridge for a few days to eat so you don’t have to be cooking every day.
Mini Spinach Meatloaves Recipe – Step-by-step Instructions and Photos
Preheat your oven to 400 F (205 C). Meanwhile, saute the meat and veggies together and then mix with the whisked egg and seasoning in a large bowl.
Place muffin cup liners into a muffin tray and pour the mixture into the liners. If you’re using a silicone muffin tray, then you don’t need to use liners unless you’re planning to take these mini meatloaves on the go (they’re less messy to eat if you use liners with them).
Bake in oven for 10 minutes until the egg mixture becomes solid.
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