Meatloaf Cups-21 Day Fix Style

Yo. I have been cooking like a crazy person, in between taking children to assorted doctors appointments. Who knew girls were so accident prone? I never had stitches and broke my first (and only....JINX) bone at 21. Yet between both my girls I have been to the emergency room more times than I can count. Good thing they like vegetables and protein-hopefully they are growing strong bones.

I have been rocking the 21 Day Fix Extreme and I am so happy that I can make recipes that fit my lifestyle and still taste amazing. And when the other people in my house like them- all the better. This weekend I made meatloaf cups and I decided to make a huge batch so I could have lunches for the week. So know that the recipe makes a shit ton. I served them with the Spicy Sweet Potato Hash...another recipe you won't regret.

Meatloaf Cups: Makes 24 (12 servings)

Ingredients:

3 pounds ground lean meat (I used 1 lb, 99% turkey, 1 lb 93% beef, and 1 lb 92% pork)

1 large onion

1 package mushrooms (any kind is fine, I used crimini)

1 package frozen spinach-drained and thawed

1 TBSP salt

1 TBSP pepper

1 TBSP garlic powder

1 TBSP dried parsley

3 eggs, lightly beaten

3/4 cup whole wheat bread crumbs

1/4 cup stock or water

Directions:

1. Place onion and mushroom in a food processor. Pulse until chopped super fine-or whatever mushy texture you come up with. It doesn't really matter.

2. Heat a pan to medium. Add in stock, onion/mushroom mixture, and spinach. Cook for 10 minutes and then cool.

3. combine everything in a large bowl. Mix well with your hands because it's important to get dirty now and again.

4. Spray 2 12 hole muffin tins with nonstick spray. Bake at 400 for 20 minutes.

OPTIONAL: Top with ketchup or BBQ sauce for your kids or whoever needs red paint on their meatloaf.

Viola! enjoy. 2 "muffins" are 1 red, .5 green and .25 yellow. A steal!

xx, Randie