Recipes Main Dishes Meatloaf Recipes Beef Meatloaf Recipes Paleo Mini Meatloaves 4.8 (23) 18 Reviews 6 Photos Gluten-free, grain-free, nut-free, these little meat loaves are delicious, even without ketchup! After pureeing the vegetables, use a wooden spoon to help combine with the meat. I find that if the meat is right out of the refrigerator it will cool the vegetables down enough to handle fairly soon. Don't add the egg to hot vegetable puree or it will cook! Submitted by Bibi Updated on February 16, 2025 Save Rate Print Share Close Add Photo 6 6 6 6 Prep Time: 20 mins Cook Time: 1 hr 5 mins Additional Time: 5 mins Total Time: 1 hr 30 mins Servings: 10 Yield: 10 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 10 servings 1 tablespoon coconut oil ¾ cup diced carrots ¾ cup diced onion 1 (14.5 ounce) can fire-roasted diced tomatoes 1 cup lightly packed fresh spinach leaves 3 cloves garlic, chopped 1 large pinch chopped fresh thyme 1 large pinch chopped fresh parsley salt and ground black pepper to taste 2 ⅔ pounds lean ground beef 1 egg, lightly beaten 3 slices bacon, cut into 10 pieces Directions Heat oil in a saucepan over medium heat. Cook and stir carrots and onion in hot oil until slightly softened, 3 to 7 minutes. Add tomatoes, spinach, garlic, thyme, parsley, salt, and black pepper; bring to a simmer, reduce heat to medium-low, and simmer until flavors combine, about 20 minutes. Cool slightly, 5 to 10 minutes. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Puree vegetable mixture using a stick blender until smooth. Alternatively, pour vegetable mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Mix pureed vegetables, ground beef, and egg together in a bowl with your hands until evenly combined. Divide meat mixture into 10 equal portions; form each into a mini-loaf and place on prepared baking sheet. Place 1 bacon piece on top of each loaf. Bake in the preheated oven until no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cook's Note: You can substitute avocado oil for the coconut oil, if desired. Save Print I Made It 33 home cooks made it! Nutrition Facts (per serving) 291 Calories 18g Fat 5g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 291 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 38% Cholesterol 106mg 35% Sodium 280mg 12% Total Carbohydrate 5g 2% Dietary Fiber 1g 3% Total Sugars 2g Protein 26g 52% Vitamin C 3mg 4% Calcium 25mg 2% Iron 2mg 13% Potassium 386mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.