Mini Meatloaf with Mashed Cauliflower, Roasted Broccoli & Pecans

• 4 oz Extra Lean Ground Bison (or Lean Ground Beef)

• 1/8 Yellow Onion (chopped)

• 1 tsp. - Dijon Mustard

• 1/8 tsp. - Ground Sage

• 1/4 tsp. - Sea Salt (divided)

• Tabasco - a few shakes

• 1/8 tsp. - Black Pepper

• 1/8 - head of Cauliflower (chopped into florets)

• 1 1/3 tbsp. - Canned Coconut Milk (full fat)

• 2 tsp. - Tomato Sauce

Preheat oven to 350 degrees F and grease you muffin tray with oil.

In a mixing bowl, combine the beef, onions, mustard, sage, tabasco and half the salt until well combined. Divide evenly into muffin cups and bake for 20 minutes until an internal temperature

of 155 degrees F.

Meanwhile, place cauliflower florets a steaming basket over boiling water. Steam for 8 minutes or until tender.

Transfer cauliflower, remaining salt, black pepper and coconut milk a blender and blend until smooth. This can be done in a food processor, a high speed blender or an immersions blender.

When the meatloaf muffins are ready, top each one with about a teaspoon of tomato sauce. Then, top it with the cauliflower mash. Serve with a side Roasted Broccoli and Pecans ( see Recipe in blog).

Enjoy!!!