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Paleo Mini Meatloaves


"Gluten-free, grain-free, nut-free, these little meat loaves are delicious, even without ketchup! After pureeing the vegetables, use a wooden spoon to help combine with the meat. I find that if the meat is right out of the refrigerator it will cool the vegetables down enough to handle fairly soon. Don't add the egg to hot vegetable puree or it will cook!"
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1 h 30 m servings 290 cals
Original recipe yields 10 servings

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  1. 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.
  2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  3. 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.
  4. 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.
  5. 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).


  • Cook's Note:
  • You can substitute avocado oil for the coconut oil, if desired.

Nutrition Facts

Per Serving: 290 calories; 17.8 g fat; 5 g carbohydrates; 25.9 g protein; 106 mg cholesterol; 280 mg sodium. Full nutrition

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Read all reviews 14
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Very savoury and tasty meatloaf. I halved the recipe, at least I meant to. I used 500 grams of ground beef but halved almost all the other ingredients by mistake, so I think my vegetable purée t...

Both my kids under 5 cleaned their plates! Best meatloaf I have ever made. You don’t miss the ketchup or breadcrumbs at all.

We loved these little guys! I didn't have spinach so I substituted kale and added mushrooms and some red bell pepper. They were wonderful and will definitely make them again. I used 1pound of...

This was such an easy recipe, and an extremely clever way to bind meatloaf without using oats or bread crumbs. I love how healthy it is, and how delicious the meatloaf is! The house smelled amaz...

Excellent dish. Easy to prepare, turned out moist, tasty and plenty to go around.

I made these with Elk meat, and they are delicious. They are an easy meal to grab or pack. We had them with spaghetti squash and the combination was terrific.

I made this a little different from the recipe and the whole family loved it! I used chopped onion and celery as well as chopped red pepper - I cooked all those ingredients together in the first...

Made a small portion using cherry tomatoes. Really rich and flavourful. well worth making again, even for non-paleo/gluten intolerant people. A new favourite!

The first time I made this I followed the recipe exactly except I made one big loaf instead of the little ones. The 2nd time I added one more egg and just skipped the bacon. It tasted just lik...