Beef Heart Meatloaf Muffins
Want to get more organ meat into your diet in a tasty way? You gotta try these delicious beef heart meatloaf muffins.
Equipment
Ingredients
- 2 Tbsp bacon grease
- ½ cup diced onion
- 8 cloves fresh garlic
- ½ cup diced celery
- ½ cup diced carrot
- 2 lbs grass-fed ground beef we use Butcher Box meat
- 1 grass-fed beef heart about 1 lb. ground
- 2 pastured eggs
- ¾ cup coconut flour
- 1 Tbsp sea salt
- 2 tsp dried rosemary
- ½ tsp paprika
- ½ tsp oregano
- ½ tsp ground black pepper
- Tomato Sauce:
- 1 small can tomato paste
- 1 cup Bone Broth BBQ Sauce make your own here
Instructions
- Melt bacon grease in large skillet over medium-high heat.
- Sauté carrots and celery in skillet until they are soft.
- Trim fat and vessels off of the heart and cut into chunks.
- Process beef heart in a food processor, one chunk at a time until it is the consistency of ground beef.
- Add in onion and garlic and process until they are incorporated with the heart meat.
- In separate bowl, combine meats, eggs, flour, and spices.
- Mix together with your hands, add in vegetables and mix well.
- Grease muffin tins with coconut oil and fill muffin tins 3/4 full with mixture.
- Mix up tomato sauce.
- Top each Beef Heart Meatloaf Muffins with 1 Tbsp sauce.
- Bake for 30 minutes at 350 degrees.
- They also freeze well!