Wednesday, August 15, 2012

Paleo Meatloaf Cups

I followed this basic recipe but made several changes. The ketchup topping is key to this recipe so don't skip it! Try to use an organic ketchup from the store that has the fewest ingredients possible.
  • 2 lb ground beef/turkey (or 1lb beef and 1lb uncased sausage)
  • 1 ½ tsp sea salt
  • 1 tsp ground black pepper
  • 1 egg
  • 1 medium onion, finely chopped
  • 1-2 zucchini
  • 1-2 peeled carrots
  • 3 cloves garlic, minced
  • other veggies you have on hand (squash, etc.) 
  • 1 tsp crushed red pepper flakes
  • 3 tsp fresh thyme, minced (or substitute dry)
  • 1 tsp fresh oregano, minced (or substitute dry)
  • ½ cup ketchup
  • 1 tbsp honey, optional
  • ½ tbsp Worcestershire sauce
Preheat oven to 350 F. Pulse onion, zucchini, carrots, other veggies and garlic in a food processor until they are very finely chopped but not so fine that it is a paste. In a large bowl, combine the meat, salt, pepper, egg, veggie mix, red pepper, thyme, and oregano. Mix well, making sure to break-up the meat.
Lightly grease cupcake tins with coconut or olive oil and fill with 1/4
cup of the meat mixture. Place on top of a cookie sheet (sometimes the grease spills over the top and the cookie sheet catches it but also helps with moving the tins in and out of the oven) and cook for approximately 10 minutes. 
Meanwhile, in a small bowl, combine ketchup, honey and Worcestershire sauce to make the sauce for the top of the meatloaf. After cooking for 10 minutes, gently spread the sauce on the top of the meatloaf cups. Continue cooking for another 15-20 minutes, or until cooked through and 165 on a meat thermometer.

This makes approximately 20-24 cups that freeze and reheat very well. If you want to freeze them, cool completely, arrange on a cookie sheet and freeze. Once frozen through, transfer to storage container of choice with wax paper between layers. To reheat, microwave for ~1 minute (we have an intense microwave so you may need longer).

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