Paleo Meatloaf Muffins Recipe

Name: Paleo Meatloaf Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil plus more for greasing the muffin tin; 3/4 cup diced onion finely; 1/2 cup button mushrooms finely diced; 1/2 cup chopped green bell pepper finely; 1/4 cup tomato paste; 1 tablespoon ground mustard; 2 teaspoons worcestershire sauce; 1 teaspoon fresh rosemary finely minced; 2 cloves garlic peeled and minced; 1/4 teaspoon ground black pepper freshly; 1 1/2 pounds ground beef; 1 large egg; 1 teaspoon dried thyme; 1/2 teaspoon garlic powder; 1/4 cup carrot juice; 1/4 cup water

Servings: persons

1 tablespoon olive oil plus more for greasing the muffin tin
3/4 cup diced onion finely
1/2 cup button mushrooms finely diced
1/2 cup chopped green bell pepper finely
1/4 cup tomato paste
1 tablespoon ground mustard
2 teaspoons worcestershire sauce
1 teaspoon fresh rosemary finely minced
2 cloves garlic peeled and minced
1/4 teaspoon ground black pepper freshly
1 1/2 pounds ground beef
1 large egg
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 cup carrot juice
1/4 cup water

1
Preheat the oven to 350u00b0F. Grease the wells of a 12-cup muffin tin with olive oil.
2
Heat one tablespoon olive oil in a medium skillet over medium heat and saute the onions, mushrooms, and bell peppers for about two minutes. Remove from the heat and allow the vegetables to cool.
3
In a small bowl, combine the tomato paste, mustard, worcestershire sauce, rosemary, garlic, and pepper.
4
In a large bowl, mix together the beef, the reserved sauteed vegetables, egg, thyme, and garlic powder. Stir in half of the tomato mixture and combine well.
5
Spoon the meat mixture into the greased muffin tin and bake for 10 minutes.
6
While the muffins are baking, combine the remaining tomato mixture, carrot juice, and water in a small saucepan. Bring to a quick boil over medium-high heat, and then reduce the heat and simmer, covered, until the muffins are removed from the oven.
7
Remove the muffins from the oven and spoon or brush the sauce on each muffin. Place the muffins back in the oven and bake for another 15 minutes, or until the internal temperature is 160u00b0F.
8
Allow the muffins to stand for about five minutes before eating.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil plus more for greasing the muffin tin, 3/4 cup diced onion finely, 1/2 cup button mushrooms finely diced, 1/2 cup chopped green bell pepper finely, and more.

Yes, Paleo Meatloaf Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Paleo Meatloaf Muffins

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