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!
1 tablespoon coconut oil
3/4 cup diced carrots
3/4 cup diced onion
1 (420g) tin fire-roasted diced tomatoes, or plain tomatoes
1 cup lightly packed fresh spinach leaves
3 cloves garlic, chopped
1 large pinch chopped fresh thyme
1 large pinch chopped fresh parsley
salt and ground black pepper, to taste
1kg lean ground beef
1 egg, lightly beaten
3 slices bacon, cut into 10 pieces
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Heat oil in a saucepan over medium heat. Cook while stirring the 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 then reduce the heat to medium-low and simmer until flavors combine, about 20 minutes. Cool slightly, 5 to 10 minutes.
Preheat oven to 200 degrees C. Line a baking tray with foil.
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.
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 the prepared baking tray. Place 1 bacon piece on top of each loaf.
Bake in the preheated oven until no longer pink in the centre; 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 70 degrees C. Alternatively, if cut into there is no pinkness in the meat.