Breakfast Meatloaf Muffins with Sausage Gravy | PALEO, Whole30

If you haven't noticed yet, I almost always steer clear of muffin tins.  LOVE that muffin shape & convenience for grab & go meals, but HATE the thought of cleaning the tin.  

Or spending so much time baking a yummy dish that smells delicious & I can't wait to eat... then watching half of each muffin stick to the bottom of the tin as I try to remove them.  Seriously, nightmare material.

I came up with the idea of a breakfast-stuffed meatloaf:  potatoes, pork, sausage seasonings, bacon... and a delicious sauce to drizzle it with (sausage gravy seemed like a "duh").  Then I thought, "How amazing would these be as little muffins?!  The perfect play on a breakfast dish with savory ingredients!"  And then the muffin tin anxiety struck me.

Luckily these babies have naturally occurring fats from the pork "sausage" base (plus I overzealously greased each cup of the tin:  just in case).  That means NO sticking whatsoever.  And no nightmares.

Besides the non-stick magic, these little breakfast babies are packed with some major breakfast flavor, and are super hearty.  You could absolutely make them on their own for breakfast on the go, but the sausage gravy spooned over top takes these over the edge... so go for it if you're a gravy fan!

Enjoy these for breakfast, brunch, snack, or even "breakfast for dinner".  You'll get that comfort food fix without any belly achin', and no muffin tin nightmares.

Hope you love these Paleo & Whole30 compliant meatloaf muffins!  Don't forget a little hot sauce over top, if you're an addict like me.

Ingredients:
For the "Muffins"

• 2 lbs ground pork, divided
• 1/2 cup diced potato
• 1/4 cup chopped onion
• 1/4 cup shredded carrot, roughly chopped
• 1/4 cup chopped spinach
• 1/4 cup almond flour
• 1 egg
• 1/2 tsp each:  salt, black pepper, dried sage, garlic powder, oregano, chili powder
• 1/4 tsp nutmeg
• optional:  3 slices cooked bacon*, chopped
• 1 Tbsp ghee

For the Gravy

• 1 Tbsp ghee
• 1 Tbsp almond flour
• 1 can (14.5 oz) coconut milk, full fat*
• 1/2 tsp each:  garlic powder, dried parsley
• 1/4 tsp sage
• salt & pepper to taste

Directions:

1. Preheat the oven to 350ºF.  Grease a 12 cup muffin tin with cooking spray or fat (coconut oil or ghee).
2. In a large skillet over medium, melt the ghee.  Add the vegetables (potato, onion, carrot, and spinach) and sauté for 2 minutes to soften.  Turn off the heat, allowing the veggies to cool.  Stir in the cooked bacon if you're using it.
3. In a large bowl, combine the almond flour, egg, and 1 1/2 pounds of pork with spices, mixing lightly with your fingers or a large fork.
4. Add the cooled vegetables into the meat mixture, mixing until combined, then use your 1/4 cup measure to scoop it evenly into the greased muffin tin.
5. Bake for 25 minutes or until cooked through.  Let the muffins stand for 5 minutes.
6. While the meatloaf muffins cook, heat a large skillet to medium high.  Add the remaining 1/2 pound of pork, cooking until crumbled and browned.  Use a slotted spoon to transfer the pork to a plate, leaving the rendered fat behind.
7. Reduce the heat to medium, and add 1 Tbsp of ghee to the pan.  Stir in the almond flour, mixing with a wooden spoon or spatula until it looks like a thickened paste.  Add the coconut milk about 1 cup at a time, stirring as you pour.  Continue to constantly stir as it bubbles and thickens to your liking.  Add plenty of salt & black pepper.
8. Stir in the cooked sausage to the gravy, then pour it over the meatloaf muffins.  Serve hot & enjoy!

*Notes:

• Be sure to double check your bacon for sugar if you do use it!
• If you are not a coconut milk fan, try almond or cashew milk!  Just double check ingredients if you're making this on a Whole30.