My husband loves meatloaf. I don’t know why. But he does. Ground beef is a great source of protein, that’s probably why he loves it so much.He’s all about the protein. I have a hard time cooking with beef though. My experience ends after tacos, enchiladas, and meatloaf. I’m no good at making hamburgers either. So the foods I listed are pretty much the only things that I have ever make using ground beef.
Making meatloaf that fits within the paleo diet, means that it doesn’t hold together quite as well as traditional meatloaf. For this reason, leftover slabs of meatloaf tend to crumble. I wanted to give meatloaf muffins a shot to see if a. they would cook faster (they didn’t) and b. they hold together better in a smaller size (they do!). I’d like to figure out how on earth anyone can make their meatloaf cook all the way through in less than 60 minutes. Seriously. How? I have read so many recipes that quote a cook time of 25 – 40 minutes. What is the magic here? There are two things I hate about making meatloaf.
1. The fact that I have to mix it with my hands. Seriously gross. All cold and squishy. Yuck. I have to scrub the ground beef/pork out from under my fingernails. Not the most pleasant experience in the kitchen if you ask me.
2. IT TAKES FOREVER TO COOK. I am all about fast and efficient in the kitchen and try to get my meal prep done in as little time as possible. There is nothing fast about meatloaf. Except for whatever trick those people are using that I mentioned above, who are able to somehow cook it for 25 minutes on 400 degrees.
But, what husband wants… husband gets, so it was time to pull out the food processor and get to work! And the result was something fantastic – mini meatloaf muffins, that also look like giant meatballs!
Mini Meatloaf Muffins
What you need
1LB Ground beef
1LB Ground pork
1 celery stalk, chopped into small chunks
1/2 white onion, chopped into small chunks
1 green pepper, you guessed it… chopped into small chunks
4 cloves minced garlic
2 tsp celery seed
2 tsp sea salt
1/2 cup almond flour
1/4 cup tomato sauce
1 egg, whisked
What to do
1. Preheat oven to 400 degrees
2. Put your celery, onion and green pepper in a food processor and pulse until nice and diced! If you don’t have a food processor – you can also chop your veggies into tiny pieces by hand. But who really wants to do that?
3. Put your chopped veggies in a large bowl with meat and all other ingredients.
4. Get down and dirty and mix that shit up! (With your hands – make sure all ingredients are well incorporated)
5. Grease a muffin pan
6. Fill your muffin pan with rows and rows of meatloaf balls! Squish them down so they distribute evenly in the muffin cup.
7. Cook on 400 degrees for about 35-40 minutes.
8. Take your muffin tray out of the oven and transfer meatloaf muffins onto a baking sheet*. Put them back in the oven to cook for another 15 – 20 minutes until nice and crispy on the outside and fully cooked on the inside.
9. Voila! You have yourself some perfectly portioned, perfectly cooked meatloaf muffins!
*The juices from the meatloaf will start to rise in the muffin tray and spill over, this creates lots of smoke in the oven and that is why I transferred them to a baking sheet. This also helped me to achieve the crispy crusts that I wanted. You could also put a clean baking sheet under the muffin tray to catch any of the liquids that spill over.
These mini meatloaf muffins were perfectly paired with asparagus sauteed in olive oil and garlic and some roasted red potatoes.
Try them out and let me know what you think!
xxoo — M