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  • Writer's pictureAmy

Protein + Veggie Mini Meatloaves

Over the years I have made hundreds of these mini-meatloaves. In fact, I can't remember the last time I actually made meatloaf in a loaf pan. I prefer these individual servings as they cook faster, are easy to reheat and make it easy to get the right portion. You can easily freeze these and pull out any amount as needed.

When my boys lived at home I made a version of these with cheese and bacon they love. Now that it's just my husband and I (and my teenage daughter), I make these with more veggies. The grass-fed meat and all-natural pork are a great way to get more protein into your diet. These are an easy meal idea, and can transport to school or work as long as you have a place to reheat them. For a quick dinner I serve with rice, veggies or rice pasta.

NOTE: You will want to use a non-toxic muffin pan such as this one. I also use paper muffin cups.


1/2 yellow onion, chopped

1 large carrot, peeled and chopped

2 garlic cloves, minced

1 pound grass-fed ground beef

1/2 to 1 pound all-natural ground pork

2 T tomato paste

1/2 cup almond flour

1/3 cup almond milk (or regular milk)

1 egg, beaten

1 T dijon mustard

salt and pepper to taste

Preheat oven to 350 degrees

If you have the time, you can pre-saute the carrots, garlic and onion. The carrots are slightly softer if you do this but it isn't essential.

Add the almond flour to a large bowl. Pour in milk, stir together and let sit a minute or two so it is absorbed. Add all other ingredients.

Mix together well. Using a large spoon, drop the mixture into a muffin pan lined with paper liners. Press into pan gently to fill cups.

Bake at 350 for 30 minutes until cooked through. Remove to wire rack and dispose of grease.

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