Paleo Mini Meatloaves
2 lb floor meat (mixture of grass fed beef and/or red meat and/or veal)
10 oz. frozen, chopped spinach
2 tsp oil
1 medium onion, finely diced
6 ounces mushrooms, finely diced
2 carrots, grated or finely diced
4 eggs, lightly beaten
1/3 cup coconut flour
2 tsp salt
2 tsp pepper
2 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
1/4 tsp grated nutmeg
Preheat oven to 375�F
Thaw the spinach, squeeze out the surplus water and set aside.
Heat a pan on medium heat, add the oil and fry the onions and mushrooms till the onions are translucent and some of the liquid has cooked out of the mushrooms. Put aside to cool.
Place the floor meat in a large bowl, add the spinach, carrots, mushroom/onion mixture, crushed eggs, coconut flour and all of the spices. Use your hands to mix it good but don’t overmix.
Fill 18 regular size muffin tins to the end with the meatloaf mixture. (Greasing the tins might be a good suggestion if the beef you�re utilizing is fairly lean)
Cook for 20-30 mins or until inner temperature reaches 160�F.
Allow to chill and use a knife to loosen meatloaves from sides of the pan before removing.