Muscle building meatloaf cups
337cal, 37p, 6c, 18f (per meal)
1 lbs (454g)
2 tbsp (30g)
6 tbsp (42g)
6 small (60g)
4 dash, leaves (1g)
4 dash, leaves (1g)
4 dash (1g)
6 tsp (34g)
1/2 tbsp (8mL)
1
Preheat the oven to 400°F (200°C). Lightly coat a muffin tin with cooking spray, using the total number of meatloaf cups listed in the recipe serving details.
2
In a large mixing bowl, combine the ground beef, egg whites, almond flour, mushrooms, spices, and a pinch of salt and pepper. Mix until just combined, being careful not to overmix.
3
Divide the mixture evenly among the prepared muffin cups, using about ½ cup of the mixture per muffin. Gently press the tops to form an even layer.
4
Bake for 15-20 minutes, or until the meat is cooked through.
5
Meanwhile, in a small bowl, stir together the ketchup and balsamic vinegar.
6
Remove the meatloaf muffins from the oven and spoon the ketchup mixture evenly over the tops. Return to the oven and bake for 5 minutes more. Serve.