Eggless Beef Muffins
For those not eating eggs, I developed this eggless meatloaf recipe. A good egg substitute can be made by mixing a little liquid with chia or flax seed and allowing it sit for several minutes. For this meatloaf recipe, you would never know the difference.
Eggless Beef Muffins
These little meatloaf muffins make excellent dinner entrees. For this recipe to be eggless, it uses an egg substitute made from chia and flax seed. I use 2.5# lean beef in this, which produces dense 5oz meat muffins. Use 1 meatloaf muffin per serving.
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- 1 teaspoon Chia seed + 1 teaspoon ground Flax seed
- 1/2 cup beef broth + 2Tablespoons for blending
- 1 cup finely crushed GF pretzel sticks (about half an 8oz bag)
- 3/4 cup finely chopped carrots from 3 large carrots
- 5 cloves finely chopped garlic or 2 teaspoons of garlic powder
- 1 Tablespoon GF Worcester sauce
- 1 Tablespoon Italian Seasoning
- 1/4 cup yellow mustard
- 2.5# Grass Fed Ground Beef
- Preheat oven to 400
- Mix Chia and Flax seed with warmed broth; let sit 5-10 min
- In high power blender, crush GF pretzel sticks; set aside in small bowl
- In high power blender, mince carrots, garlic, seasoning and mustard plus 2 Tablespoons of beef broth as needed to roughly blend everything together
- Add chia/flax (egg substitute) to carrot mixture; briefly blend
- In large bowl, use an electric hand mixer to blend meat with carrot mixture
- Sprinkle mixture with crushed GF pretzel dust and thoroughly blend into meat
- Divide meat evenly into a 12 muffin tin pan (should be around 6oz each)
- Bake in the middle of the oven for 30 min at 350
- Internal temperature should be 165 degrees
- Let rest 5 minutes before removing from muffin tin
- **If you would like to use an egg in this recipe, omit the chia / flax seed / beef broth egg substitute and use 2 eggs.
- **This recipe uses 2.5# lean beef and made 12 very dense meat muffins weighing around 4-5oz. Use 1 meatloaf muffins per serving.
- **Optional: Form into a two loafs on lightly oiled sheet baking pan OR Put in two lightly oiled loaf pans; Bake for 90 minutes at 350 degrees; Let rest 10 minutes before cutting.
Renee Matthews | Gluten Free Coach | Dietitian https://reneenutrition.com/