Menu

Paleo Balsamic Vegetable Mini Meatloaf - Ready to Eat Dinner

<p>These paleo friendly mini meatloaves are packed with both veggies and flavor.</p>
8 Servings Recipe By

Ingredients

  • 2 tablespoons Olive Oil
  • 1 cup dice Carrot
  • 1 cup dice Celery
  • 1/2 cups dice Onion
  • 1/2 cups dice Zucchini
  • 1/2 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
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 3/4 cups Almond Flour
  • 2 pounds Ground Beef
  • 2 tablespoons Coconut Oil
  • 1/2 cups Tomato Paste #3
  • 1/2 cups Balsamic Vinegar, #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 mini loaves
  • 414 Calories
  • 26g Total Fat
  • 9g Sat Fat
  • 1g Trans Fat
  • 130mg Cholesterol
  • 204mg Sodium
  • 18g Total Carb
  • 4g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 29g Protein
  • 11 WW Freestyle

Make It Now Cooking Directions

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

Freeze For Later Cooking Directions

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.
  2. Add chopped vegetables, tomato paste (#1) and 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 large 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. Place meatloaf balls into muffin pan greased with coconut oil.
  9. Mix tomato paste #3 and balsamic vinegar #2 and brush over tops of muffins
  10. Bake at 375 degrees for 30 minutes
  11. Remove from muffin tin and allow to cool
  12. Divide and place into indicated number of freezer bags

Make From Frozen Serving Day Directions

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
  2. Reheat in microwave for 1 minute.

© 2024