How to Make Mini Meatloaves (healthy, paleo, and allergen-friendly)
Prep time
Cook time
Total time
I’ve made this a couple different ways. Sometimes I’ll grate about ½ a small onion and add it to the mix. That’s delicious too, and adds a bit more moisture.
Serves: 4-6
  • 1 ¼ pounds ground beef (grassfed, lean beef preferred)
  • 2 teaspoon prepared yellow mustard
  • ½ cup homemade ketchup (or best quality you can find/buy)
  • 1 teaspoon unrefined salt
  • 2 tablespoons coconut flour
  • ½ teaspoon each dried thyme, oregano, and basil (or 1 ½ teaspoon of Italian Seasoning)
  • 1 large garlic clove, peeled and finely minced or put through a garlic press
  1. Put rack in middle of oven and preheat oven to 425F.
  2. Put aside half the ketchup, and dump ¼ cup of it, and the rest of the ingredients in a medium bowl, and mash together with your hands. Divide into 12 balls and press into a muffin tin (if you are working with very lean meat, oil the pan before, but with most ground beef you don’t need to worry about it sticking because of the fat content).
  3. Divide the rest of the ketchup over the top of the meatloaves, and spread evenly.
  4. Place in the oven and cook for 20- 25 minutes, or until no longer pink in the middle. Remove from pan and serve.
  5. Serve 2 to 3 per person.
Recipe by The Nourishing Gourmet at