I decided I wanted a meatloaf muffin recipe that didn’t use ground hamburger. I don’t know about you, but I get sick of hamburger – plus it’s a good idea to eat a wide variety of food. These meatloaf muffins end up having tons of flavor and are moist, thanks to the vegetables. And by mixing both ground turkey and ground pork, they are both light and flavorful.
These Paleo meatloaf muffins are great for parties and family dinners. It makes a pretty big batch and 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. Think lunch, snacks and even breakfast. Such a great idea!
A few notes about cooking them – the coconut flour helps bind them. But if you want to use a different non-Paleo flour, like white flour, you should use about three times as much, so about 3 Tablespoons. You should be able to substitute any kind of milk you want for the coconut milk. You can also use either boxed or canned coconut milk for this recipe.
The roasted tomato sauce can be made up to two days in advance and stored in the fridge until needed. It’s also a good multi-purpose sauce and good to keep on hand and also good to have extras to dip your meatloaf muffins in.
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.
- 2 Bl Olive Oil
- 1 Small Onion finely diced
- 2 Cloves Garlic minced
- 2 Carrots grated
- 3 Button Mushrooms finely diced
- 1 Small Zucchini grated
- 1/8 Cup Fresh Rosemary chopped
- 1/8 Cup Parsley chopped
- 20 oz Ground Turkey
- 1 lb Ground Pork
- 1/2 Cup Roasted Tomato Sauce
- 2 Eggs
- 2 Egg Whites
- 1/4 Cup Coconut Milk
- 1 Tbl Coconut Flour
- 1/4 tsp Black Pepper
- 1 1/2 tsp Real Salt
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 1 1/2-2 hours on the top rack. Remove from oven and let cool slightly.
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.
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.