Recipes / Dinner

Paleo Balsamic Vegetable Mini Meatloaf - Ready to Eat Dinner

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Paleo Balsamic Vegetable Mini Meatloaf - Ready to Eat Dinner

Erin
The Cook
8 Servings
19 Ingredients
8 Comments

These paleo friendly mini meatloaves are packed with both veggies and flavor.

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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 Sprays
  • Labels

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?

  1. Heat olive oil over medium heat.
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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.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat olive oil over medium heat
  2. Add chopped vegetables and tomato paste #1. Saute until soft and aromatic.
  3. Add minced garlic and cook for one more minute.
  4. Remove vegetables from burner and allow to cool
  5. Mix eggs, tomato paste #2, balsamic vinegar #1, thyme, salt, pepper and almond flour in a small bowl.
  6. Put ground beef in a large bowl, then pour mixture egg/tomato over ground beef and mix well.
  7. Once vegetables have cooled, pour them over the ground beef mixture and form into muffin-sized balls, figuring 2 per serving.
  8. Spoon meatloaf mixture into muffin pan greased with coconut oil.
  9. Mix tomato paste #3 and balsamic vinegar #2 then brush over tops of muffins
  10. Bake at 375 for 30 minutes

Categories

paleo, gluten-free, dairy-free, gluten-free-dairy-free, fall, winter, low-sodium, gaps, whole30, kosher, real-food, diet, low-carb, wwfreestyle, wwfreestyle9-10, soy-free, fish-free, shellfish-free

Categories

paleo, gluten-free, dairy-free, gluten-free-dairy-free, fall, winter, low-sodium, gaps, whole30, kosher, real-food, diet, low-carb, wwfreestyle, wwfreestyle9-10, soy-free, fish-free, shellfish-free

8 Comments

Join the discussion

      1. Sonja, I’ve made this recipe for years and I use organic or gluten free rolled oats and the texture is wonderful 🙂

    1. 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!

  3. 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?

    1. 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.