Picture this…its dinner time. Your family is hungry. You should already have a meal on the table, but you are running behind…then, you remember that you have a batch of mini paleo meatloaf muffins in the fridge! Your day is made!!! Admittedly, this scenario has happened many times in our home…and thankfully, I make these little treasures in a batch of 48!
One of my favorite things about this recipe is it is full of meat and veggies! And, they are super cute and all dressed up for company if you want to serve them to friends. I have also given them away when bringing a meal to someone and they were a hit!
These mini paleo meatloaf muffins store well and reheat well…I haven’t frozen them yet, but I have no doubt they will do well.
With the help of your food processor or box grater you will save time and the veggies become one with the meat mixture. And, think of the vitamins that are added in!
Here is what you do!
Mini Paleo Meatloaf Muffins
These mini meatloaf muffins are packed full of flavor (and veggies!)! They are a hit will all members of the family and perfect to have on hand on a busy night!
- Prep Time: 20 Min
- Cook Time: 30 Min
- Total Time: 50 minutes
- Yield: 36 Meatloaf Muffins 1x
- Category: Dinner
Ingredients
2 lbs Ground Beef
1 lb Ground Pork (can also use more beef)
1 lb Ground Lamb (can also use more beef)
5 Carrots, shredded
2 Medium Zucchini, shredded
2 Medium Onions, shredded
4 Eggs, lightly beaten
2 Tablespoons, Salt
2 Tablespoons, Pepper
2 Cups, Tomato Sauce or Smoky BBQ Sauce
Instructions
Combine all ingredients (reserve 1 cup of tomato sauce) in a large bowl and combine with your hands. Mix lightly and don’t pack to keep the loafs from being dense.
Place 1/2 cup of mixture each of 36 muffin cups.
Bake at 425 degrees for 20 minutes. Top with sauce and return to oven for 10 more minutes.
Serve topped with whipped sweet potatoes…pipe them on to make them look like frosting!
Nutrition
- Serving Size: 12-18 people
Blessings!
