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)
Both my kids under 5 cleaned their plates! Best meatloaf I have ever made. You don’t miss the ketchup or breadcrumbs at all. - 12 Feb 2018 (Review from Allrecipes USA and Canada)
My whole family enjoyed it, paleo-friendly, too! A little soft but I covered the veggies to help them cook faster so there may have been extra water in the recipe. We will definitely hold onto this recipe. - 20 Feb 2019 (Review from Allrecipes USA and Canada)