Apparently I’m on a muffin tin kick this autumn? I could be imagining it, but somehow smaller portions seem more manageable when there’s a kid to feed.

He deemed these mini meatloaves “meat cupcakes” and I feel as though he couldn’t be more spot on.

They’re ridiculously easy to throw together, use only one bowl, and pack in ALL the veggies!

MEAT CUPCAKES

◦ 1 pound of grass fed ground beef

◦ 2 sticks of celery, tiny chop

◦ 2 small carrots, tiny chop

◦ 2 green onions, tiny chop

◦ Handful of spinach, tiny chop

◦ 1/4 cup almond flour

◦ 1 egg

◦ 1/4 cup bbq sauce (we LOVE Pendleton BBQ Sauce)

◦ Salt and pepper (you know — enough)

Mush all ingredients in a large bowl. Plop 1/4 cup or so of the mixture into muffin tins (this batch made about 9 plops). Slather tops in BBQ sauce. Bake at 400 for 20-30 minutes or until cooked through.