Paleo Mini Meatloaves
Recipe information
Recipe Icon - Master recipes
Cooking:
20 min.
Recipe Icon - Master recipes
Servings per container:
10
Recipe Icon - Master recipes
Source:

Ingredients for - Paleo Mini Meatloaves

1. Coconut oil - 1 tablespoon
2. Diced carrots - ¾ cup
3. Diced onion - ¾ cup
4. Fire-roasted diced tomatoes - 1 (14.5 ounce) can
5. Lightly packed fresh spinach leaves - 1 cup
6. Garlic, chopped - 3 cloves
7. Chopped fresh thyme - 1 large pinch
8. Chopped fresh parsley - 1 large pinch
9. Salt and ground black pepper to taste - 1 large pinch
10. Lean ground beef - 2 ⅔ pounds
11. Egg, lightly beaten - 1
12. Bacon, cut into 10 pieces - 3 slices

How to cook deliciously - Paleo Mini Meatloaves

1. Stage

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.

2. Stage

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

3. Stage

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.

4. Stage

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.

5. Stage

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).