Made with free-range, lean bison, these adorable bites cook faster than a traditional meatloaf but topped with cauliflower frosting, they take the cake.

Meatloaf Ingredients:

    • – 2 teaspoons olive oil


    • – 1 onion, finely chopped


    • – 3 garlic cloves, crushed


    • – 3 tablespoons chopped fresh flat-leaf parsley


    • – 1/2 cup tomato puree


    • – 1 teaspoon amino acids or low sodium organic soy sauce


    • – Nonstick cooking spray


    • – 1 1/2 lbs. Lean Ground Bison (or lean beef)


    • – 2 egg whites


    • – 1/2 teaspoon kosher salt


    • – 1 teaspoon freshly ground black pepper


    • – 3/4 C ground flax meal


1) Preheat oven to 375F.

2) Heat oil in a large skillet over medium heat.  When the oil is hot, add the onion and garlic and cook, stirring, until soft, about 3 minutes. Add parsley, tomato puree and amino acids Simmer for 5 minutes. Remove from the heat and set aside.

3) Preheat the oven to 375°F. Coat an 8-Cup muffin pan with non-stick cooking spray.

4) In a large mixing bowl, mix ground bison with egg whites, salt and pepper, and tomato puree mix. Add flax meal and gently fold in, taking care not to over mix.

5) Fill each muffin cup about 3/4 of the way. Pack mixture in so it is uniform and pressed into cup. Bake for 30 minutes or until the meatloaf pulls away from the sides of the pan. Remove from the oven and let rest for about 5 minutes.  Remove each meatloaf cupcake from muffin pan and place on a platter to ‘frost’.

Cauliflower Frosting Ingredients:

    • – 1 medium sized head of cauliflower, chopped into florets


    • – 3 garlic cloves (you can also use roasted garlic, which adds an amazing depth of flavor)


    • – 2 tsp fresh chives, minced


    • – ½ cup unsweetened almond milk


    • – 2 teaspoons nutritional yeast


    • – 1 teaspoon Kosher Salt


    • – 1 teaspoon fresh cracked black pepper


    • – 3 Tbsp. butter, chilled


    • – Optional: 2 tablespoons roasted red pepper



    • – Steam cauliflower until fork tender.  Drain and transfer to a food processor.


    • – Add garlic cloves, 1 teaspoon of chopped chives, almond milk, nutritional yeast, salt and pepper, and process until smooth.  Add chilled Earth Balance buttery sticks and pulse again until combined.


  • – Transfer mixture into a pastry bag and pipe over each meatloaf cupcake like frosting.  Top each one with a sprinkle of minced chives, a crack of fresh pepper and optional roasted red pepper for a pop of color.