If you have nut allergies, are gluten intolerant or feel better for simply not eating grains, you CAN eat these. They are super yummy! The coconut flour does not impart a coconut flavor. Also, you can use a mixture of beef, pork, turkey, veal, bison, etc. No matter which, these have a rich delicious flavor and a tender texture with the color of the vegetables popping through. If the meat you use is very lean you may need to adjust the recipe so they don’t dry out. Makes 24.
2 pounds ground meat (I used Organic Aussie Fed Ground Beef because its what I had on hand)
10 ounces frozen, chopped spinach
1-2 teaspoons oil
1 medium onion, finely diced
6 ounces mushrooms, finely diced
2 carrots, grated or finely diced
4 eggs, lightly beaten
1/3 cup coconut flour
2 teaspoons salt
2 teaspoons pepper
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1/4 teaspoon grated nutmeg
- Preheat oven to 375 degrees F
- Thaw the spinach, squeeze out the excess water and set aside. Use a cheese cloth if you have one on hand.
- Fry the onions and mushrooms on medium heat until the onions are translucent and some of the liquid has cooked out of the mushrooms. Set aside to cool.
- Place the ground meat in a large bowl, add the spinach, carrots, mushroom/onion mixture, beaten eggs, coconut flour and all the spices and mix being careful not to over mix.
- If your meat is lean, grease 18 regular size muffin tins and then fill them to the top with the meatloaf mixture. I didn’t have to grease the muffin tins since I cooked with beef.
- Cook for 20-25 minutes or until they are fully cooked.
- Allow to cool and use a knife to loosen meatloaves from sides of the pan before removing with a serving spoon.
- I like to serve the mini meatloaves with ketchup but you can also a good marinara sauce – either homemade or jarred with natural ingredients and no sugar.