Keto Ramblings

Another meatloaf creation!  This time I went Southwest style.  My mom gave me an Anaheim Pepper, and I had to put it to good use 😁 Combine the following ingredients in a bowl: 1/2 onion, diced 1 Anaheim Pepper, diced 1/2 can diced tomatoes  1/2 cup zucchini, grated 1/2 cup Crimini mushrooms, finely chopped  2 t. minced garlic 2 t. chili powder 1/2 t. pepper 1 t. salt 2 t. liquid aminos (or Worcestershire sauce) 1 egg 1/2 c. pork rinds (smashed to crumbs), or breadcrumbs Next, add ground beef and combine gently to incorporate. 1 lb. ground beef Spoon the meat mixture into muffin tins.  Fill each cup, but do not pack down.  Bake at 350 for 20 minutes, or until internal temperature reaches 155 degrees.  I added some grated cheese about 5 minutes before it was done so the cheese could brown a bit on top. Let stand for 5 minutes before removing meatloaves from the pan.  I served my meatloaves with salad, extra grated cheese, sour cream, guacamole, and...

I've gotten on a kick lately for making meatballs and meatloaf, but trying to do something a little creative with it.  Today on the menu is mini pesto meatloaf baked in muffin tins.  I'm cooking for one, and I like being able to freeze leftovers for later.  These little meatloaves are perfectly portioned for meal planning and freezing.  Two meatloaf muffins are a serving size, although for me that was probably more meat than I needed for one meal.   Here are the ingredients: 1.5 llbs ground beef 2 eggs 1 t. salt 2 T. Italian Seasoning 1 T. minced, dried onion  1 t. minced garlic 1 C. pork rinds, smashed 1 C. zucchini, grated I'm a big fan of using what you have on hand.  So if you don't have the Italian Seasoning blend, throw in some parsley, rosemary, basil, oregano, and/or thyme.  If you have fresh onion, use that - if not, use the dried like I did.  You can use fresh or bottled garlic, or use powdered.  If you don't have pork rin...