Gluten free, grain free, nut free, these little meat loaves are delicious, even without tomato sauce! 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!
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 to meat ratio was off a bit. I still used a whole egg though. It came out moist and delicious and the loaves held together well. In the end, I got 828 grams of final mixture, therefore I made each mini loaf about 135 grams (give or take) before cooking. I then used an entire slice of bacon on each, just because, and the result was a moist and tender meatloaf, full of flavour. After 30 minutes the whole house smelled of this zippy tomato aroma that made you wish you could speed up the oven. I served these with zucchini noodles and it was almost like eating a spaghetti and meatball dinner. Kids and adults agreed that the flavour is unique and inviting and should enter into the monthly rotation at home. Thanks Bibi for this new twist on meatloaf, thought I'd seen them all. :-) - 10 Feb 2015 (Review from Allrecipes USA and Canada)
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! - 08 Feb 2017 (Review from Allrecipes USA and Canada)
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 like the meatloaf we made pre-paleo. What a hit with our family. We'll be making this again! Thank you. - 21 Dec 2016 (Review from Allrecipes USA and Canada)