Description

These Paleo Mini Meatloaves are a quick and nutritious meal option, combining high-quality ingredients for a savory, moist dish without grains or refined sugars. Using a muffin tin, they are ready in just 20 to 25 minutes, making them perfect for meal prep and a healthy lifestyle.

Ingredients

Scale

2 lbs Grass-fed Ground Beef
1/2 cup Almond Flour
1 unit Large Pasture-Raised Egg
1/2 cup Onion, finely minced
3 cloves Garlic, minced
2 tbsp Coconut Aminos
3 tbsp Tomato Paste, no sugar added
1 tbsp Raw Honey or Maple Syrup
1 tsp Dried Oregano
1 tsp Dried Thyme
To taste Sea Salt
To taste Black Pepper
1 tsp Avocado Oil

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Instructions

Preheat your oven to 400°F (200°C) and lightly coat a standard 12-cup muffin tin with avocado oil
In a large mixing bowl, combine the ground beef, minced onion, garlic, almond flour, egg, coconut aminos, dried herbs, salt, and pepper. Mix gently without overworking the meat
Divide the mixture into 12 equal portions, roll into balls, and press each into the muffin tin cups
In a small bowl, whisk together the tomato paste and raw honey, thinning with water or apple cider vinegar if needed
Spoon the glaze over each mini meatloaf evenly
Bake for 20 to 22 minutes until the internal temperature reaches 160°F (71°C)
Let the meatloaves rest for 5 minutes before serving

Notes

Ensure onions are finely minced for better texture.

Consider sautéing the onions and garlic for added flavor.

Use parchment paper liners if your muffin tin tends to stick.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 mini meatloaves
Calories: 340 kcal
Sugar: 4g
Sodium: 480mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 28g
Cholesterol: 140mg