Paleo Meatloaf Cupcakes

  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 cup tomato sauce/tomato paste mixture, divided
  • 1 1/2 pounds ground beef, extra lean (raw)
  • 1 cup course ground almond flour
  • 2 tablespoons prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • Cooking spray
Mashed Cauliflower
  • 1 large head cauliflower
  • 5 large cloves garlic
  • Salt
  • 2 tablespoons grass-fed butter
  • ¼ teaspoon freshly ground nutmeg
  • Freshly ground black pepper to taste
  • 3 tablespoons chopped chives
  • 4 pieces of bacon cooked and them chopped


Preheat oven to 350°F.

Heat the olive oil in a large skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.
Combine onion mixture, 1/2 cup tomato mixture, and the remaining ingredients except cooking spray in a large bowl.

Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons tomato mixture. Bake at 350° for 25 minutes or until a thermometer registers 160°F. Let stand for 5 minutes.

While the meatloaf is cooking, make the mashed cauliflower.

Fill a large (6-quart) stock pot with an inch or two of water. I put the pot on a burner set on high, with a steamer insert, and put on the lid.

While waiting for the water to boil, I wash and trim a large head of cauliflower and cut up the florets and stem. Peel an slice the cloves of garlic.  Add the stems, half of the florets, and all of the garlic to the boil water. and salt everything liberally. Put in the rest of the cauliflower, seasoned with more salt, replaced the lid, and steam everything until it is soft (~10 minutes).

Once the florets were done, dump everything into a colander and let it drain. Then put everything into a food processor (fitted with the steel knife), and add some fresh cracked pepper, microplaned nutmeg, and the butter. Process everything until smooth.

Put the cauliflower into a large freezer Ziplock bag and seal it shut. Clip off one bottom corner and pipe the cauliflower on to each of the meatloaf "cupcakes." Top each one with chives and bacon.

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