I was never a fan of meatloaf as a kid. My Chinese mother did most of the cooking, so we didn’t eat that stuff at home. When I was over at a friend’s house and they were having meatloaf, it was basically just a convenient way to get ketchup into my mouth. When I thought of meatloaf, I thought of a grayish, greasy, bland, hunk of meat. No, thank you!
But then we went paleo, and so much of paleo cuisine is about the meat, so I figured I should try to find some sort of meatloaf dish that the family would eat. I lucked out and discovered this amazing recipe for paleo mini meatloaves on the Paleo Spirit blog. I switched zucchini for mushrooms, tweaked the spices a bit, and a new meatloaf fan was born! This meatloaf is full of flavour and veggies. It’s basically a complete meal in and of itself, and the kids love it. They eat it all up, and without having to drench it in ketchup. My 3 year old thinks all muffins are delicious, so these were dubbed meatloaf muffins.
This recipe is very simple to make, but all the cutting and grating take a while so I usually make a double batch and freeze the extras. These meatloaf muffins freeze really well and defrost quickly as needed for lunch or dinner in a hurry.
In a large mixing bowl, dump in two pounds of ground beef, a package of thawed and drained spinach, one minced onion, 3/4 cup grated zucchini, two grated carrots, four eggs, and 1/3 cup coconut flour. Next add your seasonings: 2 teaspoons sea salt, 2 teaspoons pepper, 2 teaspoons onion powder, 1 teaspoon garlic powder, 1 teaspoon thyme, 1 teaspoon garam masala, and 1 teaspoon ground ginger. Mix it up well with your hands (clean, please!) and fill up your muffin tins or mini loaf pans. You can also do these as hamburger patties and freeze them to be cooked later on, providing you’re using fresh, never frozen ground beef of course. Bake in the oven for about 30 minutes at 375 degrees until done.
- 2 pounds ground beef
- 10 ounce package of frozen chopped spinach, defrosted and excess water removed*
- 1 large onion, finely diced
- 3/4 cup zucchini, grated
- 2 large carrots, grated
- 4 eggs, beaten
- 1/3 cup coconut flour
- 2 teaspoons sea salt
- 2 teaspoons ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon garam masala
- 1 teaspoon ground ginger
- Preheat oven to 375 degrees Farenheit.
- Place all ingredients in a large mixing bowl and mix with clean hands until everything is well combined.
- Fill 18 regular or 12 jumbo muffin tins with the meatloaf mixture.
- Bake approximately 30 minutes or until done all the way through. (Remember for food safety, the internal temperature must reach at least 160 degrees F.)
- *To remove excess water, you can squeeze the spinach in a cheesecloth or press it in a sieve.