Paleo Mini Meatloaves Recipes
EASY MINI MEATLOAF (WHOLE30, LOW CARB, PALEO)
These mini meatloaves are moist and flavorful, and use simple, easy-to-find ingredients. Because the mini meatloaves are individually portioned, they cook up fast and freeze well.
Provided by Noelle Tarr, NTP, CPT
Categories Dinner
Time 28m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees Fahrenheit. Prepare a 12-slot muffin tin with parchment liners, or lightly grease it with avocado oil spray.
- Add the ground beef, almond flour, ketchup, mustard, minced garlic, and all the spices to a large bowl. Mix everything together until well combined.
- In a small measuring glass, add the warm water, cream of tartar, and baking soda and mix it until it bubbles. Pour the water over the meat mixture and mix everything together to combine.
- Scoop the batter evenly into the prepared muffin tin, filling each liner to the top with the mixture. Flatten each meatloaf with the back of a spoon to make sure the meat is spread evenly in each liner.
- Bake for 15-18 minutes, or until the meat is cooked through in the center. Let the meatloaves sit for 5 minutes prior to eating.
- Enjoy with ketchup or your favorite dipping sauce!
PALEO MINI MEATLOAVES
Gluten-free, grain-free, nut-free, these little meat loaves are delicious, even without ketchup! After pureeing the vegetables, use a wooden spoon to help combine with the meat. I find that if the meat is right out of the refrigerator it will cool the vegetables down enough to handle fairly soon. Don't add the egg to hot vegetable puree or it will cook!
Provided by Bibi
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h30m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oil in a saucepan over medium heat. Cook and stir carrots and onion in hot oil until slightly softened, 3 to 7 minutes. Add tomatoes, spinach, garlic, thyme, parsley, salt, and black pepper; bring to a simmer, reduce heat to medium-low, and simmer until flavors combine, about 20 minutes. Cool slightly, 5 to 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Puree vegetable mixture using a stick blender until smooth. Alternatively, pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Mix pureed vegetables, ground beef, and egg together in a bowl with your hands until evenly combined. Divide meat mixture into 10 equal portions; form each into a mini-loaf and place on prepared baking sheet. Place 1 bacon piece on top of each loaf.
- Bake in the preheated oven until no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 290.5 calories, Carbohydrate 5 g, Cholesterol 105.9 mg, Fat 17.8 g, Fiber 0.9 g, Protein 25.9 g, SaturatedFat 7.6 g, Sodium 279.5 mg, Sugar 2 g
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