Meatloaf is a classic comfort food. Simple to make, tasty if done right, and very satisfying. Of course, most meatloaf recipes are full of salty bread crumbs, pre-mixed seasoning, or other commercial sauce ingredients that don’t really fit with certain lifestyles – especially if you’re going paleo or gluten free. This gluten free meatloaf recipe produces a satisfying healthy spin on this classic dish. To make them easier to bake and easier to enjoy on the go (just throw a couple into a ziplock bag), we’re going to make meatloaf “minis” instead of a large full-sized loaf. You can think of them as paleo meatloaf “cupcakes” if the thought doesn’t gross you out 😉
18 mini meatloaves
2 pounds ground grass-fed beef (you can also mix in some pork/veal, depending on your preference)
10 oz chopped spinach (frozen or fresh)
6 oz finely diced mushrooms
1 medium finely diced onion
2 carrots (grated or finely diced)
1/3 cup coconut flour
2 tsp. pepper
2 tsp. onion powder
2 tsp. salt
1 tsp. garlic powder
1-2 tsp. olive oil
1 tsp. dried thyme
1/4 tsp. grated nutmeg
1. Preheat oven to 375 degrees Fahrenheit.
2. If using frozen spinach, thaw and squeeze out the excess water. Set aside.
3. Add oil to a pan and place on medium heat. Fry the onions and mushrooms until the onions are tender/translucent, and the mushrooms like nice and juicy. Set aside to cool.
4. Place the ground meat in a bowl, add the carrots, thawed spinach, pan-fried mushroom/onions, eggs (beaten), coconut flour and the spices. Mix well with your hands.
5. Take a muffin tin (18) and fill to the top with the prepared meatloaf mixture. You might want to lightly grease the tins first.
6. Cook in the oven for 25-30 minutes, or until the internal temperature of the meatloaf reaches 160 degrees Fahrenheit.
7. Let cool, gently remove from pan, and enjoy!
Servings : 9
Ready in : 40
Course : Main Course
Recipe Type : Dinner, Gluten Free Recipes, Lunch