Paleo Mini Meatloaves (Rissoles)

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    Paleo Mini Meatloaves (Rissoles)

    Paleo Mini Meatloaves (Rissoles)


    1 person made this

    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!

    Serves: 10 

    • 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

    Preparation:20min  ›  Cook:1hour5min  ›  Ready in:1hour25min 

    1. 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.
    2. Preheat oven to 200 degrees C. Line a baking tray with 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 the prepared baking tray. Place 1 bacon piece on top of each loaf.
    5. 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.
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    Reviews in English (10)


    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)

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