Veggie Paleo Turkey Meatloaf Muffins Recipe - My Natural Family (2024)

Ingredients

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For the Roasted Tomato Sauce:

• 4 Medium Fresh Tomatoes (cut in half)
• 1 Tbsp Extra Virgin Olive Oil
• Salt and pepper
• 2 ½ Tbsp Raw Honey
• ½ Tbsp Balsamic Vinegar
• 2 Tbsp Tomato Paste
• 2 Tbsp Water
• 1 Tbsp Apple Cider Vinegar *
• ⅛ tsp Ground Mustard
• ⅛ tsp Garlic Powder
• ¼ tsp Real Salt *

For the Meatloaf Muffins:

• 2 Tbsp Olive Oil
• 1 Yellow Onion (finely diced)
• 2 Cloves Garlic (minced)
• 2 Carrots (grated)
• 3 Mushrooms (finely diced)
• 1 Zucchini (grated)
• ⅛ Cup Fresh Rosemary (chopped)
• ⅛ Cup Fresh Parsley (chopped)
• 20 oz Ground Turkey
• 1 lb Ground Pork
• ½ Cup Tomato Sauce
• 2 Eggs
• 2 Egg Whites
• ¼ Cup Coconut Milk *
• 1 Tbsp Coconut Flour *
• ¼ tsp Ground Black Pepper
• 1 ½ tsp Real Salt *

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For the Roasted Tomato Sauce:

1. Preheat oven to 375 degrees.
2. Place the halved tomatoes, cut side up, on a greased baking sheet anddrizzle the olive oil over the tops. Season lightly with salt and pepper.
3. Roast the tomatoes for 1 ½-2 hours on the top rack. Remove from oven andlet cool slightly.
4. Place the roasted tomatoes, honey, balsamic vinegar,tomato paste, water,apple cider vinegar, ground mustard, garlic powder and salt in a blenderand puree until smooth. Use in and on top of meatloafmuffins. Can be made a day or two ahead of time.

For the Meatloaf Muffins:

1. Preheat oven to 400 degrees and lightly grease a muffin tin.
2. Heat the olive oil to medium/high in a large saute pan. Add the onion,garlic, carrot, mushrooms,zucchini, and herbs to the pan and saute forabout 5 minutes, until the vegetables are soft and onions are translucent.
3. Place the sauteed vegetables in a large bowl and let cool for 5 minutes.
4. Add the ground turkey, pork,tomato sauce, eggs, egg whites, coconut milk,coconut flour, salt, and pepper to the vegetables and mix together verywell using hands. Let sit for 5 minutes so that the coconut flour canfully absorb liquid.
5. Divide the meat mixture into 12 portions.
6. Shape each portion into a ball and place in well of a muffin tin. Muffinswill be tall and dome shaped on top.
7. Bake meatloaf muffins for 20-25 minutes, until cooked through.
8. Remove from the oven and, using a spoon, lift the meatloaf muffins out ofthe tin onto a platter. Scrape off any fat that may have clung to thesides of the muffins.
9. Top each muffin with a spoonful of the remaining roasted tomato sauce (makesure it is hot). Serve immediately.

1. *Meatloaf will be wetter than a non-paleo meatloaf. It will still holdtogether very well and is very moist and tender.
2. *Roasted Tomato Sauce can be made up to two days in advance and stored inthe fridge until needed.
3. *Canned coconut milk is not necessary, the carton variety will work justfine.