Mini Meatloaves With Roasted Vegetables

I really like meatballs of all types. This is just one recipe, of many. 

Ingredients:

• 1 lb. grass fed ground beef
• 1/2 small onion, minced
• 2 garlic cloves, minced
• 1 tbsp coconut flour
• 1 egg, beaten
• 1/2 cup parmesan cheese, grated
• Italian seasoning to taste
• Salt and pepper to taste

Instructions:

• Mix all ingredients with the meat and place meat mixture evenly into greased muffin tins. You can grease tins with butter or avocado oil.
• Top with sugar free, pre-made marinara sauce or make your own using strained tomatoes, Italian seasoning and fresh herbs. It's about two tablespoons of sauce per meatball. 
• Add more parmesan cheese, on top, or grate any other cheese you might like, as a topping. I used Kerrygold Dubliner Cheese , because I had it on hand.
• Place in the oven and bake for 45-50 minutes on 350 F. When it's ready, all of the cheese will be nicely melted on top and bubbly.

Since I already have an excuse to use the oven, I roasted vegetables on a cookie sheet, while the meatloaves were baking. I like my vegetables with salt, pepper and butter.

I added half an avocado to the plated dish and drizzled in olive oil, as always.

I decided to also have a cheesy muffin with butter.