These got a thumbs up from the family. I thought it was the most delicious meat loaf ever, especially for not having any breadcrumbs! They were moist and flavorful. Perfect for dinner or leftover for lunch. Remember the key to healthy eating is having leftovers to grab when you need a snack or a healthy lunch. These were delicious the next day! Serve with some mashed potatoes or mashed cauliflower and a big salad and you are good to go!
Ingredients
- 1/2 Tbsp olive oil
- 1/2 cup chopped onion 1 tsp of onion powder if you don't like onion
- 1/4 cup tomato paste
- 1/2 Tbsp ground mustard
- 1 tsp worchester sauce
- 1 Tbsp coconut aminos or 1 tsp soy sauce
- 1 tsp salt
- 1/4 tsp dried rosemary
- 2 cloves crushed garlic
- 1.5 lbs meatloaf mixture (veal, pork, meat) You could just use ground beef
- 1 large egg
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 cup broth chicken or beef
Servings: muffins
Instructions
- Preheat oven to 350. Grease the muffin tins with olive oil.
- Heat 1/2 Tbsp of olive oil in a skillet and saute the onions for a few minutes. Set aside.
- In another bowl combine the tomato paste, mustard, worchester sauce, soy sauce, rosemary and crushed garlic.
- In another bowl combine the ground meat, onion, eggs, thyme, salt and garlic powder. Stir in 1/2 the tomato mixture and mix well (hands work best!)
- Spoon the meat mixture evenly into 12 muffin tins and bake for 10 minutes.
- While they bake, combine the rest of the tomato mixture with the broth and simmer until combined. When the 10 minutes are up, spoon the tomato mixture over the muffins and place back in the oven for another 10 minutes.
- If you don't want the tomato sauce on top just bake the meat for 20 minutes and top with barbecue sauce or regular ketchup!
Recipe Notes
Adapted from the cook book "Quick & Easy Paleo Comfort Foods" by Julie and Charles Mayfield
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