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 1 1/2-2 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 made 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.
*Meatloaf will be wetter than a non-paleo meatloaf. It will still hold together very well and is very moist and tender.
*Roasted Tomato Sauce can be made up to two days in advance and stored in the fridge until needed.
*Canned coconut milk is not necessary, the carton variety will work just fine.