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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.

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

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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
2 mini meatloaves
Amount Per Serving
Calories
420
Total Fat
25g
Saturated Fat
9g
Trans Fat
0.5g
Cholesterol
120mg
Sodium
220mg
Total Carbohydrates
17g
Fiber
4g
Sugar
10g
Protein
29g
WW Freestyle
10
Diabetic Exchanges: 3 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
2 Veg
4 Lean Meat

8 Comments

Join the discussion
    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!

  1. 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?

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