Mini-Meatloaf Paleo Recipe


We’ve had several people ask us for ideas for portable “snacks” that are high in protein. . . One popular favorite is the “mini-meatloaf”. These are super easy to make, and ultra portable! You can play around with the veggies and swap out different kinds (mushrooms, squash, cabbage, ect) to tailor these to your personal tastes.

These tend to turn out best when the meat is around 93% lean.

Mini Meatloaf “Muffins”


½ can tomato paste (No Salt Added if available)
½ teaspoon garlic powder
¼ of a green bell pepper finely diced

1 lb ground meat (turkey, beef, buffalo, lamb, pork, or a combination!)
½ of a green bell pepper finely diced
½ of a red bell pepper finely diced
½ of a white (or yellow, or red) onion finely diced
½ shredded carrot
1 egg (Omega-3 if available)
½ can of tomato paste (No Salt Added if available)
1 tsp garlic powder (Minced garlic works great too)
1 teaspoon black pepper
1 teaspoon salt
OPTIONAL: 4 slices of nitrate-free, no sugar added bacon chopped (If you want to increase your fat intake)

Preheat oven to 350 degrees

This part is easy. Add water to tomato paste until you get a nice consistency and mix all ingredients together. A nice consistency would be one similar to ketchup.

1. Mix all ingredients together in a big mixing bowl.
2. Fill Muffin Tins about ¾ full with meat mixture
3. Paint some of your sauce on top of your mini-loaves.
4. Put in the oven and bake for 20 minutes.
5. After cooked, paint some more sauce on top of your loaves and serve.

These make perfectly portable snack-sized protein/veggie portions! They can be frozen and thawed at a later time as well!