MINI MEATLOAVES (HEALTHY, PALEO, ALLERGEN-FRIENDLY)

By Kathy C.

Moist and flavorful, these uber simple mini meatloaves are a quick and easy dinner that is greatly enjoyed around here – especially when served with baked fries and homemade ketchup!

Using coconut flour instead of bread crumbs make this meatloaf recipe grain-free (and egg and dairy-free!) and even easier to make than the typical version.

Ingredients

• 1 1/4 pounds ground beef (grassfed, lean beef preferred)
• 2 teaspoon prepared yellow mustard
• 1/2 cup homemade ketchup (or best quality you can find/buy)
• 1 teaspoon unrefined salt
• 2 tablespoons coconut flour
• 1/2 teaspoon each dried thyme, oregano, and basil (or 1 1/2 teaspoon of Italian Seasoning)
• 1 large garlic clove, peeled and finely minced or put through a garlic press

Details

Servings 4
Preparation time 7mins
Cooking time 32mins
Adapted from thenourishinggourmet.com

Preparation

Step 1

Put rack in middle of oven and preheat oven to 425F.
Put aside half the ketchup, and dump ¼ cup of it, and the rest of the ingredients in a medium bowl, and mash together with your hands. Divide into 12 balls and press into a muffin tin (if you are working with very lean meat, oil the pan before, but with most ground beef you don’t need to worry about it sticking because of the fat content).
Divide the rest of the ketchup over the top of the meatloaves, and spread evenly.
Place in the oven and cook for 20- 25 minutes, or until no longer pink in the middle. Remove from pan and serve.
Serve 2 to 3 per person.

NOTE: You may need to adjust the recipe slightly when using other brands of coconut flour. If it seems too dry, just add a little milk, or more ketchup. If it seems a little too wet, add a bit more coconut flour. Meatloaf is very forgivable, thankfully, so any little adjusting you need to do should be fine.