30 min serves 2-4

Pumpkin Sage Mini Meatloaves

Nourishing, fragrant, and portable, these mini-meatloaves bring a touch of home to any meal, anywhere. Mom not included.
Gluten-Free Keto Paleo Whole30

PREP: 10 min. ACTIVE: 15 min. PASSIVE: 5 min.


  • 2 lbs. 92% lean Pre ground beef
  • 1 cup pumpkin puree
  • 1/2 cup zucchini (shredded)
  • 3 garlic cloves (minced)
  • 1/2 tsp. salt
  • 1 tsp. Dijon mustard
  • 1 tsp. black pepper
  • 1 tsp. ground sage
  • 1 egg
  • olive oil
  1. Preheat oven to 400F. Grease muffin tin lightly with olive oil. Grate small to medium zucchini into clean kitchen towel. Wrap towel and strain liquid out of zucchini.
  2. Combine grated zucchini, pumpkin puree, minced garlic, seasonings, and mustard. Mix thoroughly. Add ground beef to mixture and mix well.
  3. Whisk the egg and then add to ingredient mixture. Mix again.
  4. For rounded muffins, use a 3-4 ounce scoop to distribute ground beef into 12 molds.
  5. Roast at 400F for 20 minutes and enjoy!


Pumpkin Sage Mini Meatloaves

Amount per 100g

Recipe developed by   The Castaway Kitchen