CHEDDAR JALAPEÑO MEATLOAF MUFFINS
CHEDDAR JALAPEÑO MEATLOAF MUFFINS
Meatloaf Muffins make an easy week-night recipe. Filled with melty cheddar cheese, and spicy jalapeños, these Cheddar Jalapeño Meatloaf Muffins have built in portion control because they are made in muffin tins.
This recipe is a Trim Healthy Mama S Fuel, but it is also low carb, keto friendly and gluten free!
Many of my readers have expressed interest in easy dinner recipes – and I’m right there with you! How many times have I found myself staring in the refrigerator at 4:30 wondering what in the world we are going to eat for supper?
The prep for this recipe couldn’t be any easier. Simply put all the ingredients in a large bowl and mix well! Then spoon the mixture into your prepared tins and bake for 20 minutes!
I actually used elk burger for these, because we have a LOT of that in our freezer. But you can feel free to use whatever ground meat you want. The nutritional information is calculated with 80/20 beef.
I added liquid smoke because I love that smoky flavor. I feel it really adds to the recipe, and Liquid Smoke is easily found at Walmart and most grocery stores. But if you do not have it, I think the recipe would still be fine without it. (Perhaps you could add half a teaspoon of smoked paprika.)
Meatloaf Muffins make an easy week-night recipe. Filled with melty cheddar cheese, and spicy jalapeños, these Cheddar Jalapeño Meatloaf Muffins have built in portion control because they are made in muffin tins.
Ingredients
- 1 Pound Ground Burger I used elk, but the nutritional information is calculated with 80/20 beef
- 2 Eggs
- 1 Tablespoon Liquid Smoke
- 1 Teaspoon Mineral Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- ¼ Cup Chopped Jalapeños plus more for topping
- ¾ Cup Shredded Sharp Cheddar Cheese Divided
Instructions
- Preheat oven to 350.
- In a large bowl, combine burger, eggs, liquid, smoke, mineral salt, garlic powder, onion powder, 1/4 cup chopped jalapeños, and 1/2 cup shredded cheddar cheese. Mix until well combined.
- Distribute meat mixture evenly among the wells of a greased 12 cup muffin tin.
- Top with slices of jalapeño and the remaining shredded cheddar cheese.
- Bake for 20 minutes
Recipe Source:mymontanakitchen.com
