Gluten Free meatloaf muffins

Elements:

• 1 teaspoon olive oil
• 1 teaspoon garlic, minced
• 1 cup carrot, finely diced
• 1/4 cup green pepper, diced
• 1 cup onion, diced
• 2 eggs
• 4 Tablespoons ketchup + more for topping
• 1/four cup milk or almond milk
• 1/4 cup sparkling cilantro, chopped
• 1 cup cornmeal
• 1 pound lean floor beef

directions:

1. Preheat oven to 400 F
2. Heat skillet to medium heat, add olive oil, inexperienced pepper, onion, garlic, and carrot. Cook for 10 mins until vegetables are cooked through and onions are translucent.
3. Pour cooked vegetables into blending bowl, upload cornmeal, cilantro, ground beef, eggs, ketchup and milk.
4. Mix together till completely combined. Strongly advise simply using your fingers to mix together.
5. Spoon aggregate into muffin pan, filling until the threshold, add a small spoonful to round out top. (They will no longer upward push a lot) Spoon ketchup on tops if preferred.
6. Bake 30 -35 minutes.
7. Cut open one muffin to double check the middle is cooked through.
8. Top with and clean cilantro

Source : https://www.veggiebalance.com/gluten-free-meatloaf-muffins/

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