So I’ve been looking around for some new paleo recipes to try and came across one that I could adapt and paleo-ize. Woohoo for all of us, yes?
The recipe didn’t cook “pretty” but it tasted very good and that’s all that really matters ~ well, at least in my eyes.
You will need a muffin tin. Yes you will ~ can’t really make mini meat loaves without it. (I know, I didn’t have to show you a picture of a muffin tin but not all countries know what they look like and some of my readers are from other countries.)
Before I blended the meat mixture together, I made a paleo ketchup. I found a pretty good recipe at Paleo Leaps. The ketchup will be mixed with Dijon Mustard and Worcestershire sauce. The ketchup recipe itself makes quite a bit and you won’t use all of it so you’ll have to adjust the taste. That’s a good thing though ~ taste, taste and taste, one of the better reasons to cook.
Your meat mixture will be combined and each one of the 12 muffin spaces will be filled.
Then you’ll be baking it for, oh, 20-25 minutes, removing it from the oven, topping it with the ketchup and baking it for a few more minutes. I find that our convection oven tends to cook things quicker than a regular “bake” setting.
I served my Mini Meat Loaves with Baked Parsnip Fries and a salad. Yum!
Here’s the recipe for you to try out and print if you’d like ~
Baked Mini Meat Loaves
- 1.34 pounds ground beef (Costco size but use whatever you have and adjust the ingredients)
- 1/2 cup almond flour
- 2 large eggs, lightly beaten
- 2.5 tablespoons almond milk
- 1 garlic clove, finely chopped
- 1 medium onion, finely chopped
- 1/8 teaspoons salt
- 1 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons paleo ketchup (see here: http://paleoleap.com/homemade-paleo-condiments/)
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- Preheat the oven to 350°F.
- Lightly grease a 12-cup muffin pan.
- In a large bowl, combine the beef, almond flour, eggs, almond milk, garlic, onion, salt, thyme, and pepper.
- Divide the meat mixture among the 12 muffin cups, pressing the meat firmly into the pan.
- Place the muffin pan on a baking sheet and bake for 20 minutes or until the meat is almost cooked. (The meat should be firm when pressed lightly in the center.)
- While the meat loaves are baking, whisk together the ketchup, mustard, and Worcestershire sauce.
- After baking for 20 minutes, remove the pan from the oven then brush the top of the loaves with the ketchup mixture.
- Return the muffin pan to the oven and bake for 10 minutes or until the ketchup has thickened and the meat is completely cooked through.
- To remove from the muffin pan, use a knife around the edges to take the meat loaves out.
This recipe was adapted from the one found in The Deen Brothers Cookbook, page 12.
For more paleo recipes, click here.