Bacon-Wrapped Meatloaf Muffins with Roasted Vegetables
Ingredienser
- 1 pound ground beef
- 1 large egg
- ½ cup finely diced yellow onion
- ¼ cup almond flour
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 8 thin slices sugar-free bacon
- 2 cups broccoli florets
- 1 red bell pepper, cut into 1-inch pieces
- 1 medium zucchini, cut into ½-inch pieces
- 1 tablespoon olive oil
fremgangsmåte
- Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Lightly grease 8 cups of a standard muffin pan.
- Add the ground beef, egg, onion, almond flour, tomato paste, garlic powder, oregano, salt, and black pepper to a mixing bowl. Mix gently until just combined.
- Divide the meat mixture among the 8 prepared muffin cups. Cut each bacon slice in half crosswise and wrap one piece around the edge of each portion, pressing the ends together. Bake the muffins for 20 minutes.
- While the muffins bake, place the broccoli, bell pepper, and zucchini on the prepared baking sheet. Toss with the olive oil and spread the vegetables into a single layer.
- After the muffins have baked for 20 minutes, put the baking sheet of vegetables in the oven. Bake the muffins and vegetables for another 15 to 20 minutes, until the bacon is browned, the vegetables are tender, and the centers of the muffins reach 160°F.
- Let the muffins rest in the pan for 5 minutes, then lift them out carefully. Serve with the roasted vegetables.
merknader
For more evenly browned bacon, keep the slices snug around the meat without overlapping them too much. Cut the vegetables into similarly sized pieces so they roast at the same rate, and spread them out well to help them brown instead of steam.
Course: Main Course
Cuisine: American
Equipment: Muffin Pan, Rimmed Baking Sheet, Parchment Paper, Mixing Bowl, Meat Thermometer
Cuisine: American
Equipment: Muffin Pan, Rimmed Baking Sheet, Parchment Paper, Mixing Bowl, Meat Thermometer