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I’m not a morning person. Not at all. So when I’m packing lunches, I really don’t want to mess around with making something awesome in the foggy period between waking and my son leaving for school.
That’s why I make lunch things ahead of time in batches. I really want to pack my family healthy, delicious lunches, but if I had to depend on my morning self to do it, they’d get a red vine and a raw egg.
Years ago when my Darling Teen was still a little boy, I packed him meat loaf slices in his lunch because I think Meat Loaf is delicous hot or cold. Then one day I had the brilliant idea to make little Meat Loaves in muffin tins, and my husband and son dubbed them Meat Muffins. This was pre-Nourishing Traditions, so I used a ground turkey meatloaf recipe because I avoided fat LIKE THE PLAGUE back then. They were still a hit in lunches, and I enjoyed them in my own lunch when I was working as a school teacher.
Fast forward to now. I didn’t pack many lunches last year because I was home schooling, and since having my youngest, I’ve started trying to cook with fewer grains, so I was on the lookout for a grain free meat loaf recipe that was also delicious. I ended up having to invent one to get it right.
As for this recipe, it’s got maple. It’s got bacon. It’s got sweet potatoes. And while you can use storebought organic ketchup to top your meat muffins, I’d highly suggest using this recipe for lacto-fermented ketchup, and having a little on the side.
It makes 24 muffins at a time so you’ll have plenty to cook on a Sunday and freeze for lunches during the week.
*Note, I use a silicon muffin pan when I cook these. They pop right out and it’s very simple to clean up. It’s a little floppy, so place it on top of a rigid cookie sheet in the oven. If you use a traditional muffin pan, I suggest silicon muffin cups. And I just discovered they make silicon muffin molds in SHAPES!!!
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This post can be seen at the following blog link ups: Tasty Traditions