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Mini Meatloaf

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  • Author: Teri Turner
  • Prep Time: 10
  • Cook Time: 17
  • Total Time: 27
  • Yield: 4
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


These mini meatloaves were absolutely delicious and so much fun muffin size. This photo cannot possibly convey how delicious they were! I made these as a special treat for myself because I’ve started Whole 30/Paleo, but made that wonderful pasta dish for everyone else and I didn’t want to feel deprived–and guess what happened: every single mini loaf was eaten! I will definitely double the batch next time! This recipe is a variation from the book 30 Minute Paleo Meals


For the meat

  •   olive oil for greasing
  •   2 lbs ground beef
  •   1-2 eggs mixed
  •   1/2 onion finely chopped
  •   4 garlic cloves, minced
  •   2 tablespoons assorted seasonings, 3 equal parts of basil, oregano, and garlic powder
  •   1 tablespoon crushed red pepper flakes
  •   1/2 tablespoon fennel seeds
  •   1 teaspoon kosher salt
  •   1 teaspoon freshly ground black pepper

For the sauce

  •   1/2 cup tomato paste
  •   2 tablespoons French’s yellow mustard
  •   1 tablespoon homemade paleo Worcestershire Sauce
  •   1 teaspoon hot pepper sauce
  •   1/4 teaspoon salt
  •   1/4 teaspoon freshly ground black pepper


  1. Preheat oven to 425 F. Grease a 12-cup muffin tin with olive oil.
  2. In a large bowl, combine ground beef, egg, onion garlic, Italian seasoning, red pepper flakes, fennel seeds, salt and pepper and mix well.
  3. Divide the mixture into twelve equal portions and place in the prepared muffin tin. Bake for 10 minutes.
  4. While that’s cooking, make the sauce. In a small bowl, combine all the ingredients and mix well.
  5. Remove the tin from the oven and brush the meatloaves with the prepared sauce.
    Transfer the meatloaves back to the oven and bake for an additional 5-7 minutes, or until cooked through. Serve immediately.



* I like to double the sauce to dip it in or use for something else.