These Paleo Meatloaf Muffins are an easy and healthy recipe that’s also kid friendly. Made with ground beef and sneaking in some spinach, they’re gluten free, keto, low carb, and whole 30 compliant too. A fun and delicious twist on a classic!
Friends. These paleo meatloaf muffins are seriously amazing. Amazing enough that they’re honestly kind of hard to stop eating. Just ask my friend who downed five in one sitting.
The good news is you kind of don’t have to because they’re gluten free, paleo, low carb, and Whole30 compliant. Lots of good protein and some hidden veggies in there make these a great, well-rounded meal.
Which is why I’m telling you to run, do not walk, to the grocery store to get the ingredients for these. You’ll thank me after you take your first bite.
Now for the steps to make them – it may look like a lot, but it’s honestly very easy and does not take long.
How To Make Paleo Meatloaf Muffins
Step 1: Prep the Onion & Spinach
Set the oven to 350 degrees F. Peel then roughly chop the onion using a cutting board and large sharp knife. Place the onion into a food processor and process until diced. If you don’t have a food processor you can dice the onion by hand with the knife. Set aside (without removing the onion).
Take the frozen spinach out of the packaging (cutting away any excess if necessary). Let thaw in the fridge or use the microwave. Once thawed, place it in several paper towels and squeeze the excess water out over the sink. You may need to do this several times to get the water out.
Remove the spinach from the paper towel (some of it may stick to the towel, just pick those off with your fingers) and place it into the food processor in clumps, with the onion. Mix the two together in the food processor until well combined. Alternatively you can do this step by hand with a large sharp knife.
Remove the spinach and onion mixture and place on several paper towels. Squeeze any remaining water out of them with your hands (over a sink).
Step 2: Make the Muffin Mixture
Take out a muffin tin and set it aside. Place the ground beef into a large bowl and dump the spinach and onion mixture our of the paper towel and into the bowl. Measure out then add in the remaining ingredients to the bowl (minus the ketchup – leave that out). Using a fork or small whisk, combine the egg white and yolk together gently in the bowl, then using your hands, mix everything together well.
Step 3: Assemble the Meatloaf Muffins
Separate the meatloaf mixture into four equal portions in the bowl – this will help you keep the muffins of equal size. Take one portion, then separate it into four smaller portions and press each one into a muffin tin cup. Repeat with the other three larger portions. (Make sure to wash your hands with soap and warm water after touching the raw meat!)
Step 4: Cook the Meatloaf Muffins & Top with Ketchup
If using a silicone muffin tin, place it on a cookie sheet then place it in the oven. If using a regular muffin tin, place it in the oven on its own.
Bake for 10 minutes, then take the muffin tin out of the oven and measure out and place ½ tablespoon of ketchup on to each muffin and brush with a pastry brush or other utensil.
Put the muffin tin back in the oven and cook for another 25 minutes, turning the muffin tin 180 degrees halfway through the cooking time (particularly if your oven heats unevenly). Remove from the oven and let cool for 5 minutes. Either pop the meatloaf muffins out of the silicone tin or remove them with a spoon or other utensil from a metal tin. Serve and enjoy!
You may have a couple of questions about this recipe, or meatloaf in general. Let’s tackle those now.
Can You Prep These Meatloaf Muffins Ahead of Time?
Yes, you can! Make the meat mixture the night before and wrap it in plastic wrap. Though don’t just cover it in the bowl with plastic wrap, actually take it out of the bowl and wrap it (otherwise it will dry out). Then take it out and pick up in Step 3 above to finish cooking them.
How Long Will These Meatloaf Muffins Keep?
You can cook these paleo meatloaf muffins and store them in the fridge for 3 or 4 days. I have not tried freezing them and am not sure how they would taste after being frozen.
Can You Substitute Almond Flour for Breadcrumbs in Meatloaf?
Yes, and that’s exactly what this recipe does! The almond flour helps absorb some of the liquid and binds the muffins together.
What Goes Good with Meatloaf?
Of course there’s the classic mashed potatoes. But any of these other dishes would go great with meatloaf as well (and they are all paleo & Whole30 compliant):
Cooking Tips
- Don’t skip the initial steps of draining the spinach or the onions. If you do, your meatloaf will leak the moisture out when cooking, which will affect the taste of the muffins.
- When separating the meatloaf mixture in the bowl, start by getting them into as equal portions as you can. Then pick up two and see which feels larger. Pick up another two and see which feels larger. If necessary, take a small bit off one and put it onto another portion to even them out.
- If using a silicone muffin tin, you absolutely have to place it on a sheet pan before putting it in the oven. There will be some juices that come out of the muffins once they’re cooked and it will easily run off the muffin tin into your oven (or worse, onto your hands or clothes!) if there’s not a something underneath the tin to hold it flat. Learn from my mistake here.
Recipe Variations
- If you’re not a fan of spinach (or your kids would freak out if they see something green in their muffins), just omit it.
- Try a different meat! You can easily replace the ground beef for turkey in this recipe.
- Cook this up as a full meatloaf instead of muffins. Just press it into a loaf pan and follow the cooking directions from there (including brushing with ketchup). The loaf may need to cook 10 to 15 minutes longer since it’s a larger portion of meat. Just make sure to cook it until it reaches 160 degrees F in the middle of the loaf.
Pin These Paleo Meatloaf Muffins for Later!
If you’re looking for more Whole30 & Low Carb Dinner Ideas, check these out!
- Mexican Ground Beef Skillet
- Paleo Ground Beef Stroganoff
- Instant Pot Greek Chicken
- Paleo Ground Beef & Broccoli
- Whole30 Teriyaki Chicken
If you want a done-for-you menu plan of easy Whole30 meals, I recommend starting with my FREE download of 5 Whole30 recipes that take 30 minutes or less. You get both a meal AND a shopping list for tried and true recipe favorites that will make help you get dinner on the table quickly.
If you make these Paleo Meatloaf Muffins (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
YOU CAN ALSO FOLLOW ME ON FACEBOOK, INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE FOOD.
*THIS POST CONTAINS AFFILIATE LINKS. I AM A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR ME TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES, MEANING WHEN YOU CLICK THEM I RECEIVE A SMALL COMMISSION AT NO ADDITIONAL COST TO YOU. THANKS FOR SUPPORTING MY WORK AND MY FAMILY THIS WAY!
Recipe for Paleo Meatloaf Muffins
Paleo Meatloaf Muffins (GF, Whole30, Low Carb)
Equipment
- A food processor (optional but easier)
- A fork (or small whisk)
Ingredients
- 5 ounces frozen spinach
- ½ medium yellow onion
- 1.33 pounds ground beef
- ¼ cup almond flour
- ½ tsp kosher salt
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- 1 tbsp coconut aminos
- 1 extra large egg
- 6 tbsp ketchup compliant if on a Whole30
Instructions
- Set the oven to 350 degrees F. Peel then roughly chop the onion using a cutting board and large sharp knife. Place the onion into a food processor and process until diced. If you don’t have a food processor you can dice the onion by hand with the knife. Set aside (without removing the onion).
- Take the frozen spinach out of the packaging (cutting away any excess if necessary). Let thaw in the fridge or use the microwave. Once thawed, place it in several paper towels and squeeze the excess water out over the sink. You may need to do this several times to get the water out.
- Remove the spinach from the paper towel (some of it may stick to the towel, just pick those off with your fingers) and place it into the food processor in clumps, with the onion. Mix the two together in the food processor until well combined. Alternatively you can do this step by hand with a large sharp knife. Remove the spinach and onion mixture and place on several paper towels. Squeeze any remaining water out of them with your hands (over a sink).
- Take out a muffin tin and set it aside. Place the ground beef into a large bowl and dump the spinach and onion mixture out of the paper towel and into the bowl. Measure out then add in the remaining ingredients to the bowl (minus the ketchup - leave that out). Using a fork or small whisk, combine the egg white and yolk together gently in the bowl, then using your hands, mix everything together well.
- Separate the meatloaf mixture into four equal portions in the bowl - this will help you keep the muffins of equal size. Take one portion, then separate it into four smaller portions and press each one into a muffin tin cup. Repeat with the other three larger portions. (Make sure to wash your hands with soap and warm water after touching the raw meat!)
- If using a silicone muffin tin, place it on a cookie sheet then place it in the oven. If using a regular muffin tin, place it in the oven on its own. Bake for 10 minutes, then take the muffin tin out of the oven and measure out and place ½ tablespoon of ketchup on to each muffin and brush with a pastry brush or other utensil.
- Put the muffin tin back in the oven and cook for another 25 minutes, turning the muffin tin 180 degrees halfway through the cooking time (particularly if your oven heats unevenly). Remove from the oven and let cool for 5 minutes. Either pop the meatloaf muffins out of the silicone tin or remove them with a spoon or other utensil from a metal tin. Serve and enjoy!
Shaquille
While I left out the onion and ketchup, and added bacon with a mustard based sauce.. This recipe was a hit!!! It paired well with riced broccoli/cauliflower! Guiltless but Filling!!!!
Taryn Solie
I’m so glad you liked it, and those sound like delicious changes with the bacon and mustard!