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Paleo Mini Meatloaves

kept byrollinsm

The little morsels definitely passed muster. They reheat well which makes them great to take to work for lunch. These paleo meatloaves are so chock full of vegetables they make a meal in and of themselves. If you have picky children this might be a mechanism for getting some veggies into them without hearing objections.


2 lbs ground turkey
10 oz frozen, chopped spinach
1-2 tsp coconut oil
1 onion, diced
6 oz button mushrooms, diced
2 carrots, grated
4 eggs, lightly beaten
1/3 c coconut flour
2 tsp salt
2 tsp pepper
2 tsp onion powder
1 tsp garlic powder
1 tsp thyme
1/4 tsp ground nutmeg

  1. Preheat oven to 375 degrees F
  2. Thaw the spinach, squeeze out the excess water and set aside.
  3. Heat a pan on medium heat, add the oil and fry the onions and mushrooms until the onions are translucent and some of the liquid has cooked out of the mushrooms. Set aside to cool.
  4. Place the ground meat in a large bowl, add the spinach, carrots, mushroom/onion mixture, beaten eggs, coconut flour and all the spices. Use your hands to combine it well but do not overmix.
  5. Fill 18 regular size muffin tins to the top with the meatloaf mixture. (Greasing the tins may be a good idea if the meat you’re using is fairly lean).
  6. Cook for 20-25-30 minutes or until internal temperature reaches 160 degrees. Allow to cool and use a knife to loosen meatloaves from sides of the pan before removing.



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