Mini Meatloaves

Source: paleospirit.com
Course: Dinner
Preperation time: 10min
Cooking Time: 25min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
2 Teaspoon(s) Sea Salt 0 0 0 0 0 0 0 0
2 Pound(s) Ground Beef 57 57 0 0 24 24 463 463
2 Teaspoon(s) Black Pepper 0 0 1 1 0 0 3 3
1/4 Teaspoon Nutmeg 0 0 0 0 0 0 1 1
2 Teaspoon(s) Onion Powder 0 0 1 1 0 0 4 4
10 Ounce(s) Frozen Chopped Spinach 3 3 3 3 0 0 21 21
1 1/2 Teaspoon(s) Extra Virgin Olive Oil 0 0 0 0 2 2 15 15
2 Medium(s) Carrot(s), Grated 0 0 3 3 0 0 13 13
6 Ounce(s) Mushroom(s), Diced 1 1 1 1 0 0 9 9
1 Medium Onion, Diced 3 3 22 22 0 0 94 94
4 Large(s) Egg(s), Beaten 6 6 0 0 5 5 78 78
1/3 cup Coconut Flour 0 0 4 4 4 4 55 55
1 Teaspoon Dried Thyme 0 0 0 0 0 0 1 1
1 Teaspoon Garlic Powder 0 0 1 1 0 0 3 3
Total: Approximate Nutrition Info, Per Serving: 71 36 37 757
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Instructions

  1. Preheat oven to 375 degrees F
  2. Thaw the spinach, squeeze out the excess water and set aside.
  3. Heat a pan on medium heat, add the oil and fry the onions and mushrooms until the onions are translucent and some of the liquid has cooked out of the mushrooms. Set aside to cool.
  4. Place the ground meat in a large bowl, add the spinach, carrots, mushroom/onion mixture, beaten eggs, coconut flour and all the spices. Use your hands to combine it well but do not overmix.
  5. Fill 18 regular size muffin tins to the top with the meatloaf mixture. (Greasing the tins may be a good idea if the meat you’re using is fairly lean)
  6. Cook for 20-25 minutes or until internal temperature reaches 160 degrees.
  7. Allow to cool and use a knife to loosen meatloaves from sides of the pan before removing.
Best served with marinara sauce – either homemade or a good jarred sauce with natural ingredients and no sugar.
 

 

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