PALEO MEATLOAF MUFFINS WITH TANGY SWEET TOMATO GLAZE

PALEO MEATLOAF MUFFINS WITH TANGY SWEET TOMATO GLAZE

By paleohacks.com - Amy Hunter

Serves - 12

Meatloaf:

1 Tbsp olive oil

1 onion, diced

2 cloves garlic, minced

2 tsp Italian seasoning

1 egg

40g/1/4 cup almond flour

40g/1/4 cup sugar-free tomato sauce

1 Tbsp tomato paste

2 lbs grass-fed ground beef (or any combination of ground meat you like)

Sea salt and fresh ground pepper

Glaze:

60g/1/2 cup sugar-free tomato sauce

2 Tbsp tomato paste

2 Tbsp raw honey

1 tsp cider vinegar

2 Tbsp brown mustard

Instructions

Preheat oven to 350°F/175C.    Heat the olive oil in a large skillet. Add the onions and garlic and cook until soft.   Add the Italian seasoning, stir, and turn off heat.   Allow the mixture to cool slightly and transfer to a large bowl.   Add the remaining ingredients, and mix with your hands until well combined.  Lightly grease a standard sized muffin tin with coconut or olive oil, and spoon the meatloaf mixture into the cups. 

To make the glaze: Whisk the ingredients in a bowl until combined.   Spoon about a teaspoon of mixture onto each muffin, saving the leftovers for serving .  Bake for 35-40 minutes, until the muffins reach an internal temperature of 160°F/80C.    Allow the muffins to cool for 5-10 minutes before removing from the pan. Top with the additional glaze before serving.