Today I have a recipe for paleo meatloaf muffins! I have to say, I have a meatloaf muffin recipe that I love already but this one tops that recipe! The more exciting part about me loving this one more is it is Paleo! I am able to enjoy meatloaf while maintaining a Paleo lifestyle.
These Paleo meatloaf muffins are great for parties and family dinners. They are already portioned and easy to serve. They are also nice to have all made ahead of time and ready to re-heat on the go, when you are in a hurry, or simply don’t want to cook. Such a great idea!
We hope you enjoy these Paleo meatloaf muffins! Please share your comments and feelings with us! We love to hear your experiences with our recipes.
If you would like to see the nutritional values click on the button below to see this recipes nutrition facts on my recipe magic. There is a tab at the top of the recipe and you go to the Nutrition tab to see the break down.
- 4 Medium Tomatoes, cut in half
- 1 tablespoon Olive Oil
- Salt and pepper
- 2½ tablespoons Honey
- ½ tablespoon Balsamic Vinegar
- 2 tablespoons Tomato Paste
- 2 tablespoons Water
- 1 tablespoon Apple Cider Vinegar
- ⅛ teaspoon Ground Mustard
- ⅛ teaspoon Garlic Powder
- ¼ teaspoon Salt
- 2 tablespoons Olive Oil
- 1 Small Onion, finely diced
- 2 Garlic Cloves, minced
- 2 Carrots, grated
- 3 Button Mushrooms, finely diced
- 1 small Zucchini, grated
- ⅛ C. Fresh Rosemary, chopped
- ⅛ C. Parsley, chopped
- 20 oz. Ground Turkey
- 1 lb. Ground Pork
- ½ C. Roasted Tomato Sauce
- 2 Eggs
- 2 Egg Whites
- ¼ C. Coconut Milk
- 1 tablespoon Coconut Flour
- ¼ teaspoon Pepper
- 1½ teaspoons Salt
- For the Roasted Tomato Sauce:
- Preheat oven to 375 degrees.
- Place the halved tomatoes, cut side up, on a greased baking sheet and drizzle the olive oil over the tops. Season lightly with salt and pepper.
- Roast the tomatoes for 1½-2 hours on the top rack. Remove from oven and let cool slightly.
- Place the roasted tomatoes, honey, balsamic vinegar,tomato paste, water, apple cider vinegar, ground mustard, garlic powder and salt in a blender and puree until smooth. Use in and on top of meatloaf muffins. Can be make a day or two ahead of time.
- For the Meatloaf Muffins:
- Preheat oven to 400 degrees and lightly grease a muffin tin.
- Heat the olive oil to medium/high in a large saute pan. Add the onion, garlic, carrot, mushrooms,zucchini, and herbs to the pan and saute for about 5 minutes, until the vegetables are soft and onions are translucent.
- Place the sauteed vegetables in a large bowl and let cool for 5 minutes.
- Add the ground turkey, pork,tomato sauce, eggs, egg whites, coconut milk, coconut flour, salt, and pepper to the vegetables and mix together very well using hands. Let sit for 5 minutes so that the coconut flour can fully absorb liquid.
- Divide the meat mixture into 12 portions.
- Shape each portion into a ball and place in well of a muffin tin. Muffins will be tall and dome shaped on top.
- Bake meatloaf muffins for 20-25 minutes, until cooked through.
- Remove from the oven and, using a spoon, lift the meatloaf muffins out of the tin onto a platter. Scrape off any fat that may have clung to the sides of the muffins.
- Top each muffin with a spoonful of the remaining roasted tomato sauce(make sure it is hot). Serve immediately.
The fine print: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. My Natural Family is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I try my best to be honest and will not recommend product I truly don't believe in. The advice shared in this post has not been evaluated by the FDA. The products and methods recommended are not intended to diagnose, treat, cure or prevent any illness or disease, nor is it intended to replace proper medical help.