How to Make Paleo Mini Meatloaves - A Step-by-Step Guide

Are you looking for a delicious and healthy dinner recipe that the whole family will love? Look no further than these Paleo Mini Meatloaves! These individual-sized meatloaves are packed with flavor and are perfect for anyone following a Paleo or gluten-free diet. They are easy to make and are a great way to sneak in some extra veggies for picky eaters. Whether you're looking for a quick weeknight meal or a crowd-pleasing dish for a special occasion, these Paleo Mini Meatloaves are sure to be ...

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Ingredients

  • 1 tablespoon coconut oil
  • ¾ cup diced carrots
  • ¾ cup diced onion
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 cup lightly packed fresh spinach leaves
  • 3 cloves garlic, chopped
  • 1 large pinch chopped fresh thyme
  • 1 large pinch chopped fresh parsley
  • salt and ground black pepper to taste
  • 2 ⅔ pounds lean ground beef
  • 1 egg, lightly beaten
  • 3 slices bacon, cut into 10 pieces

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 5 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 30 mins
  • Servings: 10
  • Yield: 10 servings

  • 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

    291 cal.

    • Total Fat: 18g
    • Saturated Fat: 8g
    • Cholesterol: 106mg
    • Sodium: 280mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 26g
    • Vitamin C: 3mg
    • Calcium: 25mg
    • Iron: 2mg
    • Potassium: 386mg