Keto Veggie-Loaded Mini Meat Loaves

I have a theory behind the #WineDownWednesday happy hour trend: by Wednesday most people are beat from the work week, but know they’ve still got two more days until the weekend. My solution is to make Wednesdays comfy and cozy. The best way to warm our hearts? Through our bellies! It’s #KetoComfort all day today, and you can start with these veggie-loaded mini meatloaves, which go great with a side of mixed greens covered in olive oil! BONUS: they can be frozen for later use, saving you meal-prep time!

Keto Veggie-Loaded Mini Meat Loaves

• 2 pounds grass-fed ground beef or pork
• 1 1/2 teaspoon sea salt
• 1 teaspoon ground black pepper
• 2 large pastured eggs
• 1 medium onion, peeled and finely chopped
• 2 cups mushrooms (any kind will do), finely chopped
• 1/2 cup finely chopped OR grated carrots
• 2 loosely packed cups of spinach, finely chopped
• 1 teaspoon dry thyme
• 3 cloves of garlic, peeled and minced
• 1 1/2 tablespoons Dijon mustard
• Preheat your oven to 350 degrees F.

Directions

1. In a large bowl combine all of the ingredients. Using freshly washed hands, mix the ingredients until everything is blended together evenly.
2. Portion out the meat mixture evenly between a 12-hole muffin tin.
3. Bake for 25-30 minutes or until meat is cooked.
4. Enjoy warm with a side of dark green veggies covered in healthy fats.
5. Freeze leftovers or store in fridge for up to 5 days.
6. Makes 12 mini loaves:

132 calories, 3.6g fat, 21.6g protein, 1.9g net carb