As many Bruins fans are excited about the playoffs, what better way to celebrate than with a Breakfast Puck?
Suzanne (aka The Dessert Fairy) prepares these for us every Monday so we have something easy for breakfast or lunch. She calls them Mini-Meatloafs, but I can’t do that. The term Meatloaf conjures up images of kiln-fired bricks that my Mother used to make out of ground beef and something out of a Campbell’s Soup can.
Mom baked these things so long that the top of the loaf was a blackened half-inch thick caramelized crust that would break teeth, even if they were made of titanium. Hockey pucks are much more tender than Mom’s meatloaf and they are individual serving size, so I nicknamed these little meat loaves Breakfast Pucks. How did I go off on this tangent?
Anyway, a couple days this past week, I heated up my breakfast at the gym before I left for work, because I no longer have an office. The fragrance filled the gym and everyone wanted to know what I was eating. A couple of the girls (Strong Girls) asked for the recipe, so here it is. Suzanne has tweaked the original recipe which came from Sarah Fragoso.
- 1 pound of Ground Pork
- 1 pound of Ground Beef
- 1.5 teaspoons Himalayan Sea Salt
- 2 cloves Garlic
- 1 teaspoon Onion Powder
- 1 teaspoon Dried Parsley
- optional – Suzanne adds 1-2 tablespoons of Southwest Seasoning (McCormick Gourmet Collection)
- 1 cup finely diced Carrots
- 1 cup finely diced Baby Spinach
- Coconut Oil
- Homemade Ketchup (see yesterday’s post for the recipe)
- Preheat the Oven to 350 degrees
- Mix all ingredients together except Coconut Oil
- Grease a muffin tin with Coconut Oil
- Measure about 1/3 cup of the meat mixture into each muffin space.
- Smear the top of each meat loaf with a generous topping of Homemade Ketchup
- Bake for 15 to 20 minutes or until meat is not pink in the middle*
- * Suzanne prefers to go on the low side and she keeps the meat pink in the middle, since they will be reheated in the microwave as individual servings. By doing it this way the loaves stay moist and they are cooked through when served.
Though my preference is having these for breakfast, they are versatile enough for any meal when combined with vegetables. You can also play with the seasonings to complement whatever you’re serving. I would encourage you to check out Sarah Fragoso’s Everyday Paleo Family Cookbook. It is one of our favorites and it is a key part of Suzanne’s menu planning every week.