Italian-Style Mini Meatloaves
These Italian-Style Paleo Mini Meatloaf Muffins make for a convenient and hearty make ahead meal prep, or a delicious dinner idea! They are gluten-free, low carb and just what you should be running to the kitchen to cook up right now.
Servings: 6
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 onion finely chopped
- 1/2 cup baby bella mushrooms finely chopped
- 1 clove garlic minced
- 1 pound grass-fed ground beef
- 1 large egg
- 1/4 cup carrot grated
- 1/2 cup marinara sauce divided
- 2 tablespoons blanched almond flour
- 1 tablespoon Italian Seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon Himalayan sea salt
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon red pepper flakes more to taste
- 1 tablespoon fresh basil roughly chopped, for garnish
- Parmesan cheese for garnish (optional)
Instructions
- Preheat oven to 350°F and set aside a 6 cup muffin tin.
- Heat oil in a small skillet. Sauté onion, mushrooms, and garlic until translucent, let cool slightly.
- In one large bowl combine slightly cooled onion mixture, beef, egg, carrot, 1/4 cup marinara sauce, almond flour, and spices and mix well until completely combined.
- Divide the meatloaf mixture into 6 muffin tins. Bake for 20-25 minutes or until fully cooked through.
- Let cool for 3 minutes and serve with the remaining tomato sauce and garnish with fresh parmesan and fresh basil.
Nutrition
Calories: 191kcal | Carbohydrates: 4.7g | Protein: 18g | Fat: 10.9g | Saturated Fat: 3.6g | Cholesterol: 79mg | Sodium: 137mg | Fiber: 1.1g | Sugar: 2g