Keto Mini Spinach Meatloaves with Kale and Blueberry Salad

Keto Mini Spinach Meatloaves with Kale and Blueberry Salad

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2
Calories 430 kcal

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.

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