Sunday, March 2, 2014

Making my Grandma's Meatloaf 21 Day Fix approved!

I don't eat a lot of meat. And I refuse to eat the soy substitutes that offer themselves up willingly as meat alternatives. It is just not my thing. After being on the 21 Day Fix for two weeks, I have found myself eating more meat than I typically do. (That and a ton of eggs.) Like so many things, there is an emphasis on protein and veggies. And despite the fact that there is protein in beans and quinoa....those things still fall into the category of complex carb. So I am left with trying to fill my red container with things I like eating (so not chicken.)

I do love my grandma's meatloaf recipe and despite it's tastiness, it is not the healthiest thing you can eat (which probably explains a lot.) But we are Pennsylvania Dutch in descent and I was raised with grandparents that believe in eating meat and dairy and fresh produce from the garden. And really, that isn't that bad of a belief system. If it is all about eating real food then this totally qualifies. I usually save making her meatloaf for a holiday or other special occasion. So as this was cooking it really smelled like something Christmas. It made me all warm and fuzzy inside.

All warm and fuzzy feelings aside, I knew in order to have it fit into my ratio (which is kind of how the fix is set up....) I had to make it over a little bit. So I painstakingly cut the ketchup (except for a teeny tiny squirt on top) and cut back on the cheese. I also cooked it in muffin tins so it was immediate portion control. (And let me tell you I squealed with delight when two of my little meatloaf muffins fit in that container!)

So here is what I did:

2 lbs lean grass fed beef
1 cup cheese cubed* (I used sharp cheddar)
2 eggs- beaten
1 small onion diced
1/2 cup finely diced mushrooms
1/4 cup tomato paste
2 teaspoons Worcestershire sauce
1 tablespoon ground mustard
coconut oil
Ketchup (preferably Heinz and organic)

Preheat the oven to 350 degrees and grease a muffin tins well. (I used coconut oil)

Take a teaspoon of coconut oil and heat in a large skillet. Add diced onions and mushrooms (and any other veggie you would like to add - like peppers) saute for a few minutes and remove from heat. Allow to cool.

In a small bowl, combine the tomato paste, mustard, Worcestershire sauce. Mix well.

In a large bowl mix together the beef, eggs, cheese cubes and sauteed veggies. (Just suck it up and use your hands. Gross but it works so much better.) Once well mixed add the tomato paste mixture and keep mixing until well combined.

Spoon into muffin tins.

Squirt a teeny tiny squiggle of ketchup on top (or completely skip this step, but seriously the cooked ketchup on top is worth a little cheat.)

Cook for 15-20 minutes or until cooked through.

And dinner is on the table.

I love that it only takes these little guys a fraction of time to cook as the big meatloaf in the bread pan (which takes an hour and half to cook.) And of course they are way cuter. Eating tiny size food is super fun (and my preschooler loves it as well. She is so much more likely to eat mini anything.)

21 Day Fix Container Conversion:

1 Red 
1 Blue
1/2 Green
1 teaspoon (oil)

*Do not cheat this and use shredded cheese. So not as good. Not even worth having cheese in it at that point!


  1. Hey there! Do you know about how many servings this made? Thanks so much!

    1. Hi Libby. If you count two of the muffins as a serving it made about 8 servings. Hope that helps!

  2. do you use mini muffin tins or regular muffin tins

    1. Hi Deborah! I used regular muffin tins for this recipe and was able to have two for one red container. (I was SO excited about that!)

  3. This is genius! I love eating real food but adapting recipes to make it 21 Day Fix friendly. Thanks. I love your blog, by the way.

    1. Thanks @jacci2715! It can be a challenge to make recipes fit into the Fix but it is one I enjoy! And I really appreciate you taking to time to let me know <3


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