We really like meatloaf in our house, but sometimes it feels like it takes forever to cook- so using a muffin tin is great for individual servings- plus takes a little less time. This meatloaf does have eggs, but is dairy free.
Elk burger is great for combining with other things, and the nettles really add a wild feel to these muffins. (learn more about Nettles here) It’s also a fairly ketogenic dish.
Preheat oven to 400 degrees.
- 1 tbsp coconut oil or unsalted butter
- 1 medium onion, chopped
- 1 tsp fine sea salt
- 2 large eggs
- 2 lbs elk burger
- 1 cup button or crimmini mushrooms, chopped
- 1/4 cup organic tomato paste or sauce
- 2 tsp. liquid smoke
- 1/2 cup nutritional yeast (or sharp cheese if you do dairy)
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh rosemary, chopped
- 1/2 cup steamed nettles, chopped
- Saute the chopped onions with butter in a heated skillet, add mushrooms after onions are soft and saute till browned then remove from heat and cool.
- Lightly blanch fresh nettles in a small amount of water till soft. Remove and drain.
- In large mixing bowl, add burger, eggs, salt, tomato paste, herbs, nutritional yeast, and nettles. Combine with hands or spoon.
- Add onions and mushrooms once cooled to meat mixture.
- In a muffin pan, add meat mixture up to top of each tin.
- Cook in oven for 45-50 minutes.
- When cooled slightly remove muffins and top with sauce / or no sauce / of choice.