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dinner
Beef and Spinach Meatloaf Muffins
PostpartumAmericanEasyServes 235 min
Individual portions of ground beef mixed with finely chopped spinach, baked in a muffin tin for easy reheating and portioning.
This dish is designed specifically for the intense first weeks postpartum. The iron-rich ground beef and spinach work together to replenish blood lost during delivery, while the protein supports tissue healing for the mother and provides essential energy as milk comes in. Baking these in a muffin tin creates easy, pre-portioned, one-handed meals that can be quickly reheated when you have a baby in your arms.
View Nutrition Facts
One serving≈1,010 kcal · 52 g protein
Calories1,010 kcal
Protein52 g
Carbs34 g · 10.2g sugar
Fat75 g · 26.4g sat
Fiber2.8 g
Sodium1,300 mg
Folate132 mcg DFE
Iron7.7 mg
Calcium146 mg
Choline221 mg
Iodine83 mcg
Vitamin D29 IU
Vitamin B125 mcg
DHA + EPA9 mg
Zinc11 mg
from its ingredients
Ingredients
1 lb ground beef
2 cups spinach, finely chopped
1 egg, beaten
½ cup breadcrumbs
4 tbsp ketchup, divided
½ yellow onion, finely diced
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 tbsp cooking oil (for greasing pan)
Method
- 1Preheat the oven to 375°F (190°C). Grease 6 cups of a standard muffin tin with cooking oil.
- 2In a large bowl, combine the ground beef, finely chopped spinach, beaten egg, breadcrumbs, finely diced onion, 2 tbsp of ketchup, garlic powder, salt, and black pepper. Mix gently until just combined (do not overmix).
- 3Divide the mixture evenly among the 6 greased muffin cups, pressing down lightly.
- 4Spread the remaining 2 tbsp of ketchup evenly over the tops of the muffins.
- 5Bake for 20-25 minutes, or until cooked through (internal temperature of 160°F).
- 6Let the muffins rest in the tin for 5 minutes before removing and serving.
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