🧁 Mini Meatloaf Muffins

0 0
plus hidden veggies
in Dinner, Lunch, Snackstags: , , , ,

Prep Time

10 mins

Cook Time

25 mins

Ready In

35 mins

Skill Level

Beginner

Rating

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Ingredients (10-12 mini-meatloaves)

1 lb ground beef or turkey
½ cup finely grated carrot
¼ cup finely diced onion
¼ cup finely chopped spinach or zucchini
1 egg
2 tbsp tomato paste
1 tbsp coconut aminos
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper

Nutrition Info (approx. per muffin)

Calories
120
Fat
7g
Carbs
3g
Fiber
1g
Protein
10g
These Mini Meatloaf Muffins are protein-packed, veggie-loaded, and perfectly portioned for grab-and-go meals.

Instructions

1.Preheat oven to 375°F (190°C). Lightly grease a muffin tin.
2.In a large bowl, mix all ingredients until well combined.
3.Divide mixture evenly into 10–12 muffin cups and smooth tops.
4.Bake for 22–25 minutes, or until fully cooked and slightly browned on top.
5.Let cool slightly before removing. Store in the fridge for up to 4 days or freeze for up to 2 months.

Made with clean ingredients and no breadcrumbs, they’re Paleo, Whole30-approved, and easy to batch prep for the week ahead. Best part? Kids and picky eaters won’t even notice the hidden veggies.

Why You’ll Love It:

✅ Protein-rich and portion-controlled
✅ Sneaky veggie boost (great for kids!)
✅ Paleo and Whole30 compliant
✅ Perfect for meal prep and freezer storage
✅ No grains, dairy, or sugar

Perfect For:

  • Weeknight dinners
  • Lunchbox-ready meal prep
  • Freezer-friendly batch cooking
  • Whole30 on-the-go protein
  • Feeding picky eaters with clean food

💡 Paleo Pulse Tip:

Top with a spoonful of compliant ketchup or tomato paste mixed with a splash of coconut aminos for a simple glaze. Want more bulk? Add a spoonful of almond flour or flax meal to the mix.

📸 How many mini-meatloaves did you finish off?! Tag @PaleoPulse with #FuelYourWild to share your primal plates.

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