Despite its name, meatloaf is traditionally not Paleo-friendly. Made with breadcrumbs or oats, it’s often more filler than meat, and if it has a tomato glaze on top, it’s likely made of ketchup or other sugary ingredients.
Fortunately, it’s easy to make meatloaf into a healthy meal, and this recipe takes it an extra step by making your meatloaf more portion-friendly and easy to freeze. The tangy, tomato glaze is also Paleo-approved, and gets a hint of sweetness from real maple syrup.
Paleo Meatloaf Muffins with Tangy Sweet Tomato Glaze
- 1 T olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 t Italian seasoning
- 1 egg
- 1/4 cup almond flour
- 1/4 cup sugar-free tomato sauce
- 1 T tomato paste
- 2 lbs grass-fed ground beef (or any combination of ground meat you like)
- Sea salt and fresh ground pepper
- 1/2 cup sugar-free tomato sauce
- 2 T tomato paste
- 2 T pure maple syrup
- 1 t cider vinegar
- 2 T brown mustard
How to Make It:
1. Preheat oven to 350°F.
2. Heat the olive oil in a large skillet. Add the onions and garlic and cook until soft. Add the Italian seasoning, stir, and turn off heat. Allow the mixture to cool slightly and transfer to a large bowl. Add the remaining ingredients, and mix with your hands until well combined.
3. Lightly grease a standard sized muffin tin with coconut or olive oil, and spoon the meatloaf mixture into the cups.
4. To make the glaze: Whisk the ingredients in a bowl until combined. Spoon about a teaspoon of mixture onto each muffin, saving the leftovers for serving . Bake for 35-40 minutes, until the muffins reach an internal temperature of 160°F.
5. Allow the muffins to cool for 5-10 minutes before removing from the pan. Top with the additional glaze before serving.
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