Py Paleo - Meatloaf Bundt Cupcakes (serving=oz)

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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 67.0
  • Total Fat: 4.6 g
  • Cholesterol: 24.2 mg
  • Sodium: 112.9 mg
  • Total Carbs: 1.2 g
  • Dietary Fiber: 0.3 g
  • Protein: 3.7 g

View full nutritional breakdown of Py Paleo - Meatloaf Bundt Cupcakes (serving=oz) calories by ingredient


Modified from
Modified from

Number of Servings: 40


    1 tablespoon ghee, plus more for greasing the muffin tin
    1 cup finely diced onion
    1 cup finely diced button mushrooms
    1 cup finely chopped green bell pepper
    ¼ cup tomato paste
    1 tablespoon mustard
    2 teaspoons Primal Kitchen Steak Sauce
    1 teaspoon finely minced fresh rosemary
    3 cloves garlic,  peeled and minced
    ¼ teaspoon freshly ground black pepper
    2 pounds ground beef
    2 large egg
    ½ teaspoon dried thyme
    ½ teaspoon garlic powder
    1½ salt


1. Preheat the oven to 350°F. Grease the wells of a 12-cup muffin tin with olive oil.
2. Heat 1T ghee in a medium skillet over medium heat and sauté the onions, mushrooms and peppers for about 5 minutes. Remove from the heat and allow the vegetables to cool.
3. In a small bowl, combine the tomato paste, mustard, steak sauce, rosemary, garlic, salt and pepper.
4. In a large bowl, mix together the beef, the reserved sautéed vegetables, eggs, thyme and garlic powder. Stir in the tomato mixture and combine well.
5. Spoon the meat mixture into the greased bundt cake tins (fill 5oz per tin, makes about 11) and bake for 20 minutes, or until the internal temperature is 160°F

TAGS:  Beef/Pork |