Kuchnia

Paleo Meatloaf Muffins Recipe

Ingredients

For the Roasted Tomato Sauce:
4 Medium Tomatoes, cut in half
1 tablespoon Olive Oil
Real Salt and pepper
2 tablespoons Brown Sugar, packed
½ tablespoon Worcestershire sauce
¼ C. Ketchup
For the Meatloaf Muffins:
2 tablespoons Olive Oil
1 Small Onion, finely diced
2 Garlic Cloves, minced
2 Carrots, grated
3 Button Mushrooms, finely diced
1 small Zucchini, grated
⅛ C. Fresh Rosemary, chopped
⅛ C. Parsley, chopped
20 oz. Ground Turkey
1 lb. Ground Pork
½ C. Roasted Tomato Sauce
2 Eggs
2 Egg Whites
¼ C. Coconut Milk
1 tablespoon Coconut Flour
¼ teaspoon Pepper
1½ teaspoons Real Salt

Instructions

For the Roasted Tomato Sauce:
Preheat oven to 375 degrees.
Place the halved tomatoes, cut side up, on a greased baking sheet and
drizzle the olive oil over the tops. Season lightly with salt and pepper.
Roast the tomatoes for 1½-2 hours on the top rack. Remove from oven and
let cool slightly.
Place the roasted tomatoes, brown sugar, Worcestershire sauce, and ketchup
in a blender and puree until smooth. Use in and on top of meatloaf
muffins. Can be make a day or two ahead of time.
For the Meatloaf Muffins:
Preheat oven to 400 degrees and lightly grease a muffin tin.
Heat the olive oil to medium/high in a large saute pan. Add the onion,
garlic, carrot, mushrooms,zucchini, and herbs to the pan and saute for
about 5 minutes, until the vegetables are soft and onions are translucent.
Place the sauteed vegetables in a large bowl and let cool for 5 minutes.
Add the ground turkey, pork,tomato sauce, eggs, egg whites, coconut milk,
coconut flour, salt, and pepper to the vegetables and mix together very
well using hands. Let sit for 5 minutes so that the coconut flour can
fully absorb liquid.
Divide the meat mixture into 12 portions.
Shape each portion into a ball and place in well of a muffin tin. Muffins
will be tall and dome shaped on top.
Bake meatloaf muffins for 20-25 minutes, until cooked through.
Remove from the oven and, using a spoon, lift the meatloaf muffins out of
the tin onto a platter. Scrape off any fat that may have clung to the
sides of the muffins.
Top each muffin with a spoonful of the remaining roasted tomato sauce(make
sure it is hot). Serve immediately.

Notes:
*Meatloaf will be wetter than a non-paleo meatloaf. It will still hold
together very well and is very moist and tender.
*Roasted Tomato Sauce can be made up to two days in advance and stored in
the fridge until needed.
*Canned coconut milk is not necessary, the carton variety will work just
fine.