Paleo Balsamic Vegetable Mini Meatloaf - Ready to Eat Dinner
8
Servings
19
Ingredients
8
Comments
These paleo friendly mini meatloaves are packed with both veggies and flavor.
8
Servings
19
Ingredients
8
Comments
Ingredients
- 2 tablespoons Olive Oil
- 1 cup dice Carrot
- 1 cup dice Celery
- ½ cups dice Onion
- ½ cups dice Zucchini
- ½ cups dice Bell Pepper, Red
- 1 tablespoon Tomato Paste, #1
- 6 teaspoons mince Garlic, Cloves
- 2 individual beat Egg
- 6 ounces Tomato Paste, #2
- 2 tablespoons Balsamic Vinegar, #1
- 2 tablespoons Thyme, Dried
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- ¾ cups Almond Flour
- 2 pounds Ground Beef
- 2 tablespoons Coconut Oil
- ½ cups Tomato Paste #3
- ½ cups Balsamic Vinegar, #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat olive oil over medium heat.
- 2958260 Upgrade to a paid membership 51804 to unlock all instructions 63258
- 5382722 Upgrade to a paid membership 93041 to unlock all instructions 40446
- 7440461 Upgrade to a paid membership 20854 to unlock all instructions 40247
- 8109041 Upgrade to a paid membership 35495 to unlock all instructions 51430
- 5695792 Upgrade to a paid membership 58146 to unlock all instructions 48778
- 9274278 Upgrade to a paid membership 5485 to unlock all instructions 92299
- 6084791 Upgrade to a paid membership 30465 to unlock all instructions 46544
- 1580108 Upgrade to a paid membership 89072 to unlock all instructions 57761
- 1607536 Upgrade to a paid membership 38433 to unlock all instructions 88823
- 4288072 Upgrade to a paid membership 4636 to unlock all instructions 59448
- 2997162 Upgrade to a paid membership 7815 to unlock all instructions 90327
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 4963213 Upgrade to a paid membership 2833 to unlock all instructions 19296
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat olive oil over medium heat
- Add chopped vegetables and tomato paste #1. Saute until soft and aromatic.
- Add minced garlic and cook for one more minute.
- Remove vegetables from burner and allow to cool
- Mix eggs, tomato paste #2, balsamic vinegar #1, thyme, salt, pepper and almond flour in a small bowl.
- Put ground beef in a large bowl, then pour mixture egg/tomato over ground beef and mix well.
- Once vegetables have cooled, pour them over the ground beef mixture and form into muffin-sized balls, figuring 2 per serving.
- Spoon meatloaf mixture into muffin pan greased with coconut oil.
- Mix tomato paste #3 and balsamic vinegar #2 then brush over tops of muffins
- Bake at 375 for 30 minutes
8 Comments
Join the discussionwhat can i sub for almond meal? doesn’t have to be 100% paleo, just GF And nut free.
Sonja – I would just sub a GF all purpose flour of your choice.
Sonja, I’ve made this recipe for years and I use organic or gluten free rolled oats and the texture is wonderful 🙂
Could this be done in a crock pot? If so, what would I need to do to adapt it? Thanks so much!
Sarah – I am not sure if they would retain their mini meatloaf shape in the slow cooker and not become overly dry. If you do give it a shot let us know!
We might be a little old fashioned but we don’t have a microwave. What is the best way to reheat in the oven or stovetop?
I would heat these in the oven in that case and would do so for 10-15 minutes. I don’t know for sure though as we haven’t tested that method.
Quick cook Oats are great in meatloaf , if you dont have to be Paleo