Paleo Mini Meatloaves


  • 1 tablespoon coconut oil
  • ¾ cup diced carrots
  • ¾ cup diced onion
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 cup lightly packed fresh spinach leaves
  • 3 cloves garlic, chopped
  • 1 large pinch chopped fresh thyme
  • 1 large pinch chopped fresh parsley
  • salt and ground black pepper to taste
  • 2 ⅔ pounds lean ground beef
  • 1egg, lightly beaten
  • 3 slices bacon, cut into 10 pieces
  • Directions

  • Step 1

    Heat oil in a saucepan over medium heat. Cook and stir carrots and onion in hot oil until slightly softened, 3 to 7 minutes. Add tomatoes, spinach, garlic, thyme, parsley, salt, and black pepper; bring to a simmer, reduce heat to medium-low, and simmer until flavors combine, about 20 minutes. Cool slightly, 5 to 10 minutes.


  • Step 2

    Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

  • Step 3

    Puree vegetable mixture using a stick blender until smooth. Alternatively, pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

  • Step 4

    Mix pureed vegetables, ground beef, and egg together in a bowl with your hands until evenly combined. Divide meat mixture into 10 equal portions; form each into a mini-loaf and place on prepared baking sheet. Place 1 bacon piece on top of each loaf.

  • Step 5

    Bake in the preheated oven until no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

  • Cook's Note:

    You can substitute avocado oil for the coconut oil, if desired.

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