Same mix, two formats. A loaf for dinner, muffins for the week.
Ground beef, a simple binder, aromatics, and a quick glaze. Skip the breadcrumbs — almond flour or crushed pork rinds do the same job without the filler. Make it as a loaf when you want something to slice, or press into a muffin tin for portions you can grab all week.
Make it a bowl. Make it a plate. Use what you have.
Ingredients
- 1 lb ground beef (85% lean)
- 1 egg
- a handful of almond flour or crushed pork rinds
- a spoonful of grated parmesan
- a small handful of finely chopped onion
- a clove or two of garlic, minced
- a shake of dried Italian seasoning
- salt and a few cracks of black pepper
The glaze:
- a spoonful of tomato paste
- a splash of Bragg’s liquid aminos
- a squeeze of lemon
Instructions
- Preheat oven to 375°F. For a loaf — line a baking sheet or lightly grease a loaf pan. For muffins — lightly oil a 12-cup muffin tin.
- Combine everything in a large bowl. Mix gently — don’t overwork the meat or it gets dense.
- Shape into a loaf or divide evenly among muffin cups, pressing lightly to flatten the tops.
- Mix the glaze and spoon or brush over the top.
- Bake — loaf goes 40–45 minutes, muffins 20–25 minutes. Done when cooked through and the glaze is set.
- Rest 5–10 minutes before slicing or pulling from the tin.
Build It Your Way
Simple on its own — a few ways to take it further:
- serve alongside mashed yellow potatoes or cauliflower mash
- pair with roasted vegetables — whatever’s in the refrigerator
- slice cold the next day over greens with a drizzle of olive oil
- muffins travel well — pack with a side of tzatziki for dipping
- swap ground beef for a beef and pork mix for more depth
Adjust to your taste. Use what you have.
Swaps & Notes
- Pork rinds give a slightly crispier texture than almond flour — either works as a binder.
- Bragg’s liquid aminos can be swapped for coconut aminos or a small splash of soy sauce.
- Freezes well. Wrap slices or muffins individually and reheat in the oven at 350°F for 10–15 minutes.
- Muffins are done when the edges pull away slightly from the tin and the tops are set.
