Ingredients
-
1 ½ lb grass-fed ground beef
-
½ lb grass-fed beef liver, minced or ground – we love using US Wellness Meat blends
-
2 eggs
-
½ c almond flour
-
1 tbsp olive oil
-
½ medium onion, finely diced
-
1 stalk celery, finely diced
-
2 garlic cloves, finely diced
-
1 ½ tsp sea salt
-
¼ tsp pepper
-
½ tsp dried oregano
-
½ tsp dried thyme
-
-
1 c plus 2 tbsp ketchup – Primal Kitchen is Whole30 Approved just like us!
Let’s take a step back to a time when nothing went to waste, and every bite was packed with nutrients. These mini meatloaf muffins are a nod to the ancestral diet, combining grass-fed beef and organ meats with Olive My Pickle’s Fermented Veggie Medley for the ultimate gut-health boost.
Don’t let the mention of beef liver scare you - this recipe is kid-approved, and even the pickiest eaters won’t notice it’s there. Organ meats are rich in vitamins like A, B12, and iron, making them a sustainable, nutrient-dense way to nourish your body. Add the tangy crunch of fermented veggies and a ketchup glaze, and you’ve got a meal that’s as delicious as it is wholesome. Perfect for busy weeknights or batch-prepping lunches!
Instructions
Preheat the oven to 350 F and grease a muffin pan with butter. Place a sauté pan over medium heat.
Pour olive oil in the pan and add the finely diced onions and celery to the pan and sauté until lightly browned, about 4 to 6 minutes.
Add the garlic and ½ teaspoon of salt and cook for another 1 to 2 minutes until fragrant and remove from heat.
In a large bowl add the beef, beef liver, eggs, almond flour, sautéed veggies, salt, pepper, oregano, thyme, and 2 tbsp ketchup. Mix well with your hands.
Divide the mixture evenly in the muffin pan and bake for 20 minutes.
Remove the meatloaf from the oven and top each with about a tablespoon of ketchup. Return to the oven and bake for 5 to 10 minutes longer.
Remove from the oven and top each meatloaf muffin with the finely chopped fermented veggie medley.
