Paleo Mini Meatloaves recipe
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Ingredients
- 1 tablespoon coconut oil ¾ cup diced carrots ¾ cup diced onion 1 (14.5 ounce) can fire-roasted diced tomatoes 1 cup lightly packed fresh spinach leaves 3 cloves garlic, chopped 1 large pinch chopped fresh thyme 1 large pinch chopped fresh parsley salt and ground black pepper to taste 2 ⅔ pounds lean ground beef 1 egg, lightly beaten 3 slices bacon, cut into 10 pieces
Nutrition Info
- 290.5 caloriescarbohydrate: 5 gcholesterol: 105.9 mgfat: 17.8 gfiber: 0.9 gprotein: 25.9 gsaturatedFat: 7.6 gservingSize: -sodium: 279.5 mgsugar: 2 gtransFat: : -unsaturatedFat: : -
Directions Paleo Mini Meatloaves
Directions
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Heat oil in a saucepan over medium heat. Cook and stir carrots and onion in hot oil until slightly softened, 3 to 7 minutes. Add tomatoes, spinach, garlic, thyme, parsley, salt, and black pepper, bring to a simmer, reduce heat to medium-low, and simmer until flavors combine, about 20 minutes. Cool slightly, 5 to 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Puree vegetable mixture using a stick blender until smooth. Alternatively, pour vegetable mixture into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth.
Mix pureed vegetables, ground beef, and egg together in a bowl with your hands until evenly combined. Divide meat mixture into 10 equal portions, form each into a mini-loaf and place on prepared baking sheet. Place 1 bacon piece on top of each loaf.
Bake in the preheated oven until no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).