Coconut Meatloaf Cups

Serves	4
Prep time	15 minutes
Cook time	25 minutes
Total time	40 minutes
Allergy	Egg
Dietary	Gluten Free
Meal type	Appetizer, Breakfast, Side Dish, Snack
Misc	Pre-preparable, Serve Cold

Great for grab and go breakfast or a quick meal. Very hearty, nutritious and yummy to your tummy!

Ingredients

Step 1
Crack the eggs and leave them to reach into room temperature. Meanwhile pre-heat the oven to 350° F.
Step 2
Heat the pan in medium heat. Brown and cook the ground beef. Set aside.
Step 3
Chopped the green onion and saute them in the beef grease then set aside together with the cooked ground beef. My grass-fed ground beef yield quite good amount of fat.
Step 4
Cook 2 slices of bacon in medium low heat until crisp. Take out and pat dry with paper towel. Now you should have at least 2-3 Tbsp of bacon/beef fat. Let it cool for a bit.
Step 5
Crumble the cooked bacon then mix into the cooked ground beef. Mix thoroughly.
Step 6
Beat the eggs until smooth with fork or spoon. Then mix in the ground beef/bacon mixture
Step 7
Pour in 3 cups of dried shredded coconut flakes. Your mixture should be crumpled up now. No worries. Remember the bacon grease on your pan earlier? Yup pour those in for an extra kick for taste!
Step 8
Lastly, mix in your seasonings and mix until everything blend together.
Step 9
Grease 4 big ramekins with coconut oil. Fill each ramekin with the mixture up to 3/4 full.
Step 10
Bake in 350°F for about 25-30 minutes or until the mixture set. Take them out and let cool.