Last Updated on July 7, 2020
I can’t even begin to count how many times I have stood in front of the open fridge, staring at the meat drawer, thinking “What am I going to make for dinner?”. It’s not like the contents of the drawer will magically change, I could just close the fridge and figure it out, but I think “If I stare hard enough, dinner will magically just appear, right?”.
Family Ready Paleo Meatloaf
Our family loves this recipe, our kids can’t get enough. This Paleo Meatloaf doesn’t include the traditional ingredients that end up adding in unnecessary grains. It’s also the perfect food to add in to the regular dinner and leftover routine. And the best part? It’s quick and easy.
The other night, I just caved and said “Fine! Meatloaf it is!”. I grew up with ketchup smothered meatloaf and I really like it, so I decided to go that route. And since the clock was speeding towards 6 o-clock and I knew the dreaded “mooooommmmm, when are we eating?” was coming, I decided on muffins instead of an entire loaf.
I quickly made some Paleo Balsamic Ketchup, threw some ingredients in a bowl (cassava flour is necessary to keep this grain-free), and 20 minutes later, dinner was on the table. I’m pretty sure that by making meat-muffins instead of a whole loaf had 2 effects:
- It didn’t dry out, since the muffin cups kept most of the juices in the meat and not drained in the bottom of a large loaf pan.
- The kids really liked them and wanted more (tiny food tastes better, it’s a scientific fact).
Also, if you pipe mashed potatoes from an open-star frosting tip, even the potato-haters (ie: my youngest) will gobble them up. Just so you know.
- 2 lbs Ground Beef
- 1 small Yellow Onion, diced small
- 2 Eggs
- 1/3 cup Otto's Cassava Flour
- 1/3 cup Paleo Balsamic Ketchup, + more for topping/dipping
- 2 Tbsp Yellow Mustard, Sir Kensington's Dijon Mustard is great if you're not on a Whole30
- Sea Salt, to taste
- Ground Black Pepper, to taste
- Preheat oven to 350°F.
- In a large bowl, combine all ingredients and mix until evenly combined. Just get in there with your freshly washed hands, gross as it might feel. It's the most effective method.
- Scoop out 1/3 cup of the meat mixture and roll it into a ball, then place it in a cup of a regular muffin pan. Repeat until all muffin cups are filled.
- Pour a teaspoon or two of ketchup onto each meatloaf, spreading it to cover the entire top surface.
- Bake in the preheated oven for 15-20 minutes, or until no longer pink inside. Use a large spoon to scoop the meatloaves out and onto a serving plate. Serve with extra ketchup, if desired.
- Leftovers can be stored in the fridge for up to 1 week. They are best cut in half and reheated in the oven/toaster oven at 350°F until heated through (just a few minutes, not too long).
- This recipe makes approximately 18-20 mini meatloaves, so unless you have 2 muffin tins, you will need to split this into 2 batches. You can place the second batch directly into the grease from the previous batch, but do clean out any grease leftover in cups that will be unused in the second batch.
Nutrition InformationYield 20 Serving Size 1 mini meatloaf
Amount Per Serving Calories 135Total Fat 9gSaturated Fat 3gUnsaturated Fat 0gCholesterol 48mgSodium 70mgCarbohydrates 2gProtein 8g
Nutrition is calculated by a third party and may not be 100% accurate