Py Paleo Meatloaf Muffins

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 166.0
  • Total Fat: 11.6 g
  • Cholesterol: 66.8 mg
  • Sodium: 45.8 mg
  • Total Carbs: 2.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 12.0 g

View full nutritional breakdown of Py Paleo Meatloaf Muffins calories by ingredient
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Modified from
Modified from

Number of Servings: 15


    1 cup Cauliflower, raw
    1 cup, pieces or slices Mushrooms, fresh
    0.50 cup, chopped Onions, raw
    0.50 cup, chopped Green Peppers (bell peppers)
    4 tbsp Bionaturae - Tomato Paste (organic) (12T per jar)
    2 large Egg, fresh, whole, raw
    14 oz US Wellness - Grass-fed Beef (85%)
    14 oz US Wellness - Ground Pork
    6 oz Lakewood - Veggie Juice, Low -Sodium



1.Preheat the oven to 350°F. Grease the wells of a 12-cup muffin tin with olive oil.
2.Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat and sauté the onions, mushrooms and peppers for about 2 minutes. Remove from the heat and allow the vegetables to cool.
3.In a small bowl, combine the tomato paste, mustard, Worcestershire sauce, rosemary, garlic and pepper.
4.In a large bowl, mix together the beef, the reserved sautéed vegetables, eggs, thyme and garlic powder. Stir in half of the tomato mixture and combine well.
5.Spoon the meat mixture into the greased muffin tin and bake for 10 minutes.
6.While the muffins are baking, combine the remaining tomato mixture, carrot juice and warer in a small saucepan. Bring to a quick boil over medium-high heat, and then reduce the heat and simmer, covered, until the muffins are removed from the oven.
7.Remove the muffins from the oven and spoon or brush the sauce on each muffin. Place the muffins back in the oven and bake for another 15 minutes, or until the internal temperature is 160°F.
8.Allow the muffins to stand for about 5 minutes before eating.

Serving Size: Makes 15 Muffins

TAGS:  Beef/Pork |

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