Paleo Balsamic Vegetable Mini Meatloaf

These paleo friendly mini meatloaves are packed with both veggies and flavor.
8 Servings Recipe By Pin Print
Paleo Balsamic Vegetable Mini Meatloaf

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

Freezer Containers

Supplies

  • Cooking Sprays
  • Labels

Nutritional Information

  • 1 serving = 2 mini meatloaves
  • 420 Calories
  • 25g Total Fat
  • 9g Sat Fat
  • 0.5g Trans Fat
  • 120mg Cholesterol
  • 220mg Sodium
  • 17g Total Carb
  • 4g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 29g Protein
  • 10 WW SmartPoints
  • Diabetic Exchanges: 3 Fat
  • 0 Fruit
  • 0 Milk
  • 0 Other Carb
  • 0 Starch
  • 2 Veg
  • 4 Lean Meat

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 16 muffin-sized balls
  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 16 muffin-sized balls
  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 and 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. Reheat in microwave for 1 minute.

4 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!

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