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Classic Mini Meatloaf
1 small yellow onion, diced small
cup Otto’s Cassava Flour
cup ketchup plus more for topping/dipping
Ground black pepper, to taste
In a large bowl, combine all ingredients and mix until evenly combined. Just get in there with your freshly washed hands, gross as it might feel. It’s the most effective method.
Scoop out cup of the meat mixture and roll it into a ball, then place it in a cup of a regular muffin pan. Repeat until all muffin cups are filled
NOTE: This recipe makes approximately 18–20 mini meatloaves, so unless you have 2 muffin tins, you will need to split this into 2 batches.
Pour a tsp. or two of ketchup onto each meatloaf, spreading it to cover the entire top surface.
Bake in the preheated oven for 15–20 minutes or until no longer pink inside. Use a large spoon to scoop the meatloaves out and onto a serving plate. Serve with extra ketchup, if desired
Leftovers can be stored in the fridge for up to 1 week. They are best cut in half and reheated in the oven/toaster oven at 180°C until heated through (just a few minutes, not too long).
(Credit: www.ourpaleolife.com/2016/04/classic-mini-meatloaf-muffins/)