Description

These High Protein Whole 30 Mini Meatloaves bridge the gap between satisfying hunger and meeting nutritional needs. By using lean proteins and fiber-rich vegetables, they support muscle repair and provide long-lasting energy.

Ingredients

Scale

2 lbs Grass-Fed Ground Beef (90% lean)
1/2 cup Almond Flour (Superfine)
2 units Large Eggs (Pasture-Raised)
1/2 cup Onion (Finely Diced)
1/2 cup Bell Pepper (Finely Diced)
2 tbsp Coconut Aminos
3 cloves Garlic (Minced)
3 tbsp Tomato Paste (No sugar added)
1 tsp Dried Oregano
1 tsp Dried Thyme
Sea Salt and Black Pepper to taste
1 tbsp Avocado Oil

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Instructions

Preheat your oven to 375°F (190°C) and grease a standard muffin tin with Avocado Oil
In a small skillet, sauté the diced onions and bell peppers in a teaspoon of Avocado Oil over medium heat for about 5 minutes
In a large mixing bowl, combine the ground beef, almond flour, eggs, coconut aminos, tomato paste, minced garlic, and dried herbs. Add the sautéed vegetables to this mix
Gently mix the ingredients until just combined, avoiding overworking the meat
Divide the mixture evenly into 12 muffin cups and press down gently
Bake for 20 to 25 minutes, or until the internal temperature reaches 160°F
Let the mini meatloaves rest in the tin for 5 minutes before removing

Notes

Use a meat thermometer to check for doneness.

Finely mince your vegetables to avoid crumbling.

For a healthy glaze, brush the tops with a mixture of tomato paste and apple cider vinegar halfway through baking.

Prep Time: 20 mins
Cook Time: 25 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 mini meatloaves
Calories: 340 kcal
Sugar: 0g
Sodium: 420mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 3g
Protein: 28g
Cholesterol: 140mg