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.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Dinner
Cuisine: Gluten-free, Paleo, whole30
Servings: 6
Author: Lexi
Ingredients
1teaspoonextra-virgin olive oil
1onionfinely chopped
1/2cupbaby bella mushroomsfinely chopped
1clovegarlicminced
1poundgrass-fed ground beef
1large egg
1/4cupcarrotgrated
1/2cupmarinara saucedivided
2tablespoonsblanched almond flour
1tablespoonItalian Seasoning
1teaspoongarlic powder
1/2teaspoonHimalayan sea salt
1/4teaspoonfreshly ground pepper
1/2teaspoonred pepper flakesmore to taste
1tablespoonfresh basilroughly chopped, for garnish
Parmesan cheesefor 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.