Elk and Nettle Meatloaf Muffins

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.

Ingredients:

• 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

Directions:

• 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.  
• Enjoy!