Keto Mini Spinach Meatloaves with Kale and Blueberry Salad
Keto Mini Spinach Meatloaves with Kale and Blueberry Salad
Ingredients
For the mini meatloaves
- 1/4 lb (100) ground pork
- 1/4 lb (100 ground beef
- 1/2 small onion diced
- 2 cloves garlic minced
- 1/3 lb (150 fresh spinach chopped
- 4 eggs whisked
- 2 Tablespoons (6 Italian seasoning
- 1/2 Tablespoon (7 salt
- 1/2 teaspoon (1 black pepper
- 1/4 cup (60 malmond or coconut milk
- Coconut oil to cook with
For the kale and blueberry salad
- 6 oz (170 kale chopped roughly
- 10 blueberries
- 2 Tablespoons (9 sliced almonds
- 1/4 red onion cut into thin slices
- 1 Tablespoon (2 parsley
- 1 Tablespoon (15 mlemon juice
- 2 Tablespoons (30 molive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F (200 C).
- Sauté the meat, diced onions, and garlic in 1 tablespoon of coconut oil. When the meat is cooked, add in the chopped spinach.
- Place muffin cup liners into a 12-cup muffin pan.
- Combine the sauté with the whisked eggs, Italian seasoning, salt, black pepper, and almond or coconut milk.
- Divide the mixture between the 12 muffin cups.
- Bake for 10 minutes until each meatloaf is pretty solid.
- While the meatloaves are in the oven, make the kale and blueberry salad.
Nutrition
Calories: 430kcalCarbohydrates: 4gProtein: 30gFat: 30g
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