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Wellness / September 11, 2016

Recipe: Trail-ready meatloaf “muffins”

Written by: Alix Brossette

Meatloaf is delicious, but it’s not exactly camp food. The stuff is pretty much impossible to cook in the backcountry, and it’s not much easier to pack it in.

That’s what these meatloaf muffins are for. This recipe converts the hearty, home-cooked classic for single-serving use on the trail.

Nutritional Info (per muffin):

  • Calories: 144
  • Total fat: 8 grams
  • Total carbohydrates: 3 grams
  • Total protein: 10 grams

Ingredients (makes 14 muffins):

  • 1 tsp ghee butter or EPIC brand duck fat
  • 1 large onion, chopped
  • 1 large yellow bell pepper, finely chopped
  • 1 tsp dried oregano
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • 2 garlic cloves, minced
  • 1 cup organic ketchup, divided
  • 1 ½ pounds grass fed ground beef
  • 2 tbsp prepared mustard
  • 2 tsp Annie’s brand Worcestershire sauce
  • 2 large cage free eggs
  • cooking spray, ghee butter or duck fat for greasing muffin tin

Note: I suggest using Annie’s brand as often as possible. “She” consistently uses high quality organic ingredients in all of “her” products! Not to mention, all of “her” products taste great!

Directions: 

  • Preheat oven to 350 degrees F.
  • In a large skillet, heat the ghee/duck fat over medium heat.
  • Add chopped onion, chopped bell pepper, dried oregano, salt, pepper and minced garlic; sauté 2 minutes and then remove from heat.
  • Combine onion mixture, ½ cup ketchup, and the remaining ingredients in a large bowl.

 

  • Grease a 12-count muffin tin and spoon the meat mixture into each slot. Top each with a good dollop of ketchup.
  • Bake for 25 minutes or until thermometer registers 160°.

 

  • Let them cool completely/to room temperature and then place them in the fridge (still in the muffin tin) for 30 minutes or up to overnight (if overnight, be sure to cover them with foil or plastic wrap.) ***This step is important as the muffins will likely fall apart if not cooled completely.
  • Then, using a dull knife, run around the edges of each muffin to loosen and use the knife as a “lever” to pop each muffin out of its slot.
  • Eat warm, or wrap in aluminum foil and freeze.

 

When eating these as a meal, I suggest having a form of carbohydrates and fat with this and consuming approximately 2 hours prior to activity. A great example would be: 1 serving Meatloaf Muffins with Sweet Potato Bites and ½ of an Avocado.

When eating these as a snack, I suggest consuming on their own (i.e. no need to combine any other nutrients with them…) and eating at any point you get hungry either before activity, during or after!

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about the author

Alix Brossette

Alix is a coach and licensed nutritionist whose trademark crazy, curly hair creates the perfect vibe for who she is - lots of energy, depth and discipline, which when tamed is inspiring and when wound tight (like her curls) is her driving force.

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