Mini Paleo Meatloaves
Meatloaf – you either love it or you hate it. My son works in the dining room at a continuing care facility and whenever they serve meatloaf, it “sells out.” This past week, meatloaf was on the menu again and once again, by the end of his shift when it’s time for the employees to pack up a dinner plate for themselves, the meatloaf was long gone. Because there was no meatloaf left, the chef prepared a beef tenderloin, which was like Christmas for those teenagers! So I guess it makes me have more in common with the retirement-set than teenagers when I say that I really love meatloaf!
Now, I admit that I am suspicious of other people’s meatloaf. I have been known to order it in fancier restaurants, but since going gluten free, that hasn’t ever been an option. So every once in a while, I get a real craving for this down home, comfort food treat and I have to make my own.
For the longest time, I would crave it, but not make it because it takes so incredibly long to bake. Enter the mini meatloaf. I know that other food writers have been making mini meatloaves for years, but it simply had never occurred to me.
Once I figured out this exact recipe and then broke it into eight mini loaves instead of one big one, I could put meatloaf back on the menu on a regular basis.
Would my teenagers prefer steak? Yes! But we are on a meatloaf budget around here and we all like this recipe a lot. Serve it with some mashed potatoes or cauliflower and a green veggie and you have a delicious, nutritious, comfort meal.
You can easily double this recipe and freeze the meatloaves fully assembled, minus the tomato topping, and freeze until ready to bake. If you wrap them individually, you can cook as many as you need at a time.
Paleo Mini Meatloaves
Ingredients
- 1 Tbsp. avocado oil
- 1 10-12 oz. bag of frozen mixed vegetables my local store has one called stirfry vegetables that I like (broccoli, green beans, onion, mushrooms, bell peppers, etc.)
- 1 lb. ground beef
- 1 lb. breakfast sausage (not Italian sausage)
- 1/2 cup almond flour
- 1 large egg
- 2 tsp. coconut aminos
- 3/4 tsp. himalayan pink salt
- 1/2 tsp. black pepper
- 2 Tbsp. caramelized onions if you don't have these already made, add a small onion when you sauté the other veggies
Topping
- 1/3 cup ketchup or bbq sauce or marinara sauce, sugar free version for Whole 30
- 1 tsp. maple syrup omit for Whole 30
- 1 tsp. coconut aminos
Instructions
- Heat a large skillet over medium high heat. Add oil and vegetables. Cook until very tender. This will take about 15 minutes.
- Preheat oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper and set aside.
- While veggies are cooking, add ground beef, sausage, almond flour, egg, coconut aminos, salt, pepper and onions to a large mixing bowl.
- Once veggies are tender, remove from the heat and blend or process until smooth. I know this sounds weird, but trust me. The blend of veggies I usually use includes everything from broccoli, cauliflower, onions, mushrooms, carrots and green beans. All blended together, this is a flavor and nutrition packed combo.
- Allow the vegetable mixture to cool slightly then add to your mixing bowl. Using your hands, mix the ingredients together well, being careful not to over mix.
- If you want to taste for seasoning, turn the heat back on under your skillet and cook a little patty of the mixture. Add more salt and/or pepper if desired.
- Divide loaves into 8 equal portions and form into loaf shapes. Space them out on the baking sheet.
- Bake for 30 minutes or until a meat thermometer reads 160 degrees. Serve with your favorite veggies on the side. Remember that you packed some vegetables right inside the meatloaves too. Perfect for picky eaters!