Ummmm what is going on with the weather?!

Seriously?!

So.

Much.

Rain!!!!!!!

Not what I want for our last week of holidays that’s for sure. Safe to say we are all getting a little stir crazy up in here. With all the mixed emotions of the little lady starting big school next week (←sniff) adding a weeks worth of rain into the mix is not what this mama wants.

No thank you!

But, there is something about the rain that makes me crave comfort foods. And what’s more comforting than meatloaf? Well maybe soup, which I am working on but, for now . . . it’s meatloaf!

I’m not talkin’ about just any ol’ meatloaf though, no siree – today sweet invisible internet friend of mine, we are gonna spice things up a little by making ourselves some insanely delicious, super healthy, homemade, succulent, flavour packed spicy, pesto and sun-dried tomato meatloaf muffins!

You guys are going to love, love, love these!

1 -Our spicy, pesto and sun-dried tomato meatloaf muffins are quick and easy to prepare, made with just a handful of ingredients that I bet you have on hand already, coming together in less than 30 mins! And, we don’t have to worry about carefully slicing up that badboy. Meatloaf, although hearty and delicious can also be kind of delicate when it comes to slicing and tends to crumble and fall apart, it does for me anyway but, not something you have to worry about when you make it into muffins! Problem solving here people, you’re welcome 😉

2 – Bonus – Hello perfectly portioned and seriously convenient! Ready to grab and go baby. Pack them into lunch boxes or have them pre-cooked, and frozen ready and waiting for those nights when you want some serious comfort food without having to actually cook anything. Just Grab them out of the freezer and throw them in the oven for 20 mins to thaw/re-heat and dinner is served!

And talk about a deliciously healthy little flavour bomb!

Our spicy pesto and sun-dried tomato meatloaf muffins are succulent and juicy with a zesty hit of pesto and a cheeky kick of heat from one firey little chilly.

You guys know how much I love, love, love the meatloaf muffins (evidence → here, → here,  → here and → here)  I mean aside from the fact that they are slightly unattractive, what’s not to love?

Super cheap and totally convenient but, they also happen to be seriously healthy and all kinds of delicious!

Succulent chicken is combined with your fave, zesty pesto, a burst of tart, sweet chewy sun-dried tomato and finally a cheeky kick of heat from that tiny but mighty little chilli.

So, so good!

FYI – I used my trusty old spinach, kale and roasted garlic pesto (which also happens to be dairy free and paleo friendly) because it’s what I had on hand but any ol’ pesto (homemade or store-bought) should work here.

Perfectly portioned, packed with protein, healthy, delicious, and bursting with flavour! ♥♥♥

Maximum flavour, minimum effort!!

These spicy, pesto sun-dried tomato meatloaf muffins are perfect for a quick and easy, healthy, nutritious lunch or dinner – serve with a simple side salad or your favourite veg. Boomshakalocka – done!

Quick and easy, hearty, healthy packed with all the flava, flave!

Make them. Eat them. Love, love, love them.

Spicy Pesto and Sun-Dried Tomato Meatloaf Muffins
Makes 6 seriously healthy, succulent, spicy little meatloaf muffins with a divine hint of pesto

Ingredients –

250g chicken breast mince – aka ground chicken (could sub turkey)

1 small zucchini, grated

1 small red onion, finely chopped

1 red chili finely chopped (More or less to taste, with or without seeds depending on how hot and spicy you like things. You could also sub red pepper/chili flakes if you prefer)

1 egg white

1/4 cup wholewheat bread crumbs (could sub almond meal or a few Tablespoons of

coconut flour or chia/flaxseeds for my paleo friends)

2 Tablespoons of Pesto + 1 Tablespoon for brushing over the tops of each muffin before cooking

2 Tablespoons of sun-dried tomatoes, finely chopped (I use these ready to eat, Sun-dried tomatoes from Sandhurst fine foods)

1 clove of garlic, crushed

salt and pepper to taste

Method –

1 – Preheat oven to 175’C (350’F) and line a 6 cup muffin tray with paper cases or baking/parchment paper and set aside.

2 – Combine chicken, zucchini, onion, bread crumbs,  2 Tbsp pesto, egg white, garlic and chili along with your salt and pepper and stir to combine.

3 – Divide mixture evenly between your muffin cups (I used approx 1 heaping 1/4 cup measure per muffin)

4 – Spread the top of each muffin with 1 teaspoon of your remaining pesto and bake for 25-30 mins until cooked through.

5 – Serve with your favourite veg or a simple salad and you have yourself one winning dinner (even if I do say so myself)

Enjoy xoxo
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Question of the day –

What is your families all time favourite dinner?

Feel free to share recipes or links to recipes in the comments below, sharing is caring remember 🙂

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