Meatloaf minis

Turn meatloaf night into a treat with kid-sized servings, filled with chopped veggies under a layer of ketchup and mashed-cauliflower “frosting.” This recipe’s combined prep and cook time comes to about 50 minutes. 


1 teaspoon coconut oil

½ cup minced yellow onion

2 medium carrots, finely chopped

1 clove garlic, minced

1 pound ground beef

½ pound lean ground pork

½ cup tomato puree

½ cup almond meal

1 egg, beaten

1 tablespoon fish sauce

1 tablespoon tomato paste

2 teaspoons Dijon mustard

1 teaspoon apple cider vinegar

¾ teaspoon sea salt

½ teaspoon oregano

¼ teaspoon cracked black pepper



Preheat the oven to 350 degrees. 

Place an oiled saucepan over medium-high heat. Add the onions, carrots and garlic and saute for 5 to 7 minutes or until tender. Set aside to cool.

Place the remaining muffin ingredients in a bowl. Mix with your hands for about 30 seconds to combine well, then incorporate the vegetable mixture.

Divide the mixture evenly among the sections of a 12-cup muffin pan, filling each to the top. Press gently to pack the mixture down.

Bake for 30 minutes, rotating the tray midway through cooking.

Remove muffins from the pan and gently shake off any fat or grease. 

Top artistically with ketchup and mashed cauliflower. 

Source: Danielle Walker, an acclaimed food-blogger and bestselling cookbook author, is the founder of the hugely popular cooking website, Her latest book is Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion (Ten Speed Press, September 2016).