paleo mini-meatloaves

Ingredients

• Servings: 10
• 1 tablespoon coconut oil
• 3/4 cup diced carrots
• 3/4 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 2/3 pounds lean ground beef
• 1 egg, lightly beaten
• 3 slices bacon, cut into 10 pieces

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 30 mins


• 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).