Description
Simple, individual meatloaves that fit Whole30 guidelines.
Ingredients
Scale
- 1 lb ground beef
- 1/2 cup finely chopped onion
- 1/4 cup almond flour
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard (check label for Whole30 compliance)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste (for topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin.
- In a large bowl, combine the ground beef, chopped onion, almond flour, egg, Dijon mustard, thyme, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
- Divide the mixture evenly among the 12 muffin cups, pressing lightly to form small loaves.
- Spread about 1/2 teaspoon of tomato paste evenly over the top of each mini meatloaf.
- Bake for 20 to 25 minutes, or until the internal temperature reaches 160 degrees Fahrenheit.
- Let the meatloaves rest in the tin for 5 minutes before carefully removing them.
Notes
- Use compliant Dijon mustard to keep this recipe strictly Whole30.
- You can substitute ground turkey or a mix of beef and pork if desired.
- For easy removal, line the muffin tin cups with parchment paper liners before greasing.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 190
- Sugar: 1
- Sodium: 250
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 16
- Cholesterol: 65
Keywords: mini meatloaf, whole30, easy dinner, ground beef recipe, gluten free