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.