Mini Mexi-Meatloaves


This was my first recipe that I made from ‘The 21 Day Sugar Detox’ and there are not enough positive adjectives to describe how amazing these Mini Mexi-Meatloaves are. In fact, these are so good that the next time I make them, I plan on making two batches. One for the present and one to freeze for grab snacks.

7 ounces tomato paste
1/2 cup water
1/4 cup chopped red bell pepper
1 TBSP chopped fresh cilantro
1/2 teaspoon chili powder
1/4 teaspoon sea salt
black pepper to taste

1 TBSP coconut oil/bacon fat
1 small onion, chopped
2 cloves of garlic, minced or grated
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
2 carrots, grated or shredded
1 bell pepper, finely chopped
1/4 cup fresh cilantro leaves
2 eggs, beaten
2 pounds ground beef


1. Preheat oven to 375 degrees.
2. Grease the mini loaf pan with coconut oil.
3. Add  sauce ingredients to small sauce pan over medium heat.
4. Simmer for 5- 10 minutes. Stirring occasionally.
5. In a separate pan, melt coconut oil or bacon grease before adding chopped onions.
6. Cook onions until translucent.
7. In a bowl, combine cooked onions with add garlic, cumin, coriander, chili powder, salt, pepper, carrots bell pepper and cilantro. Mix well.
7. Add eggs and ground beef  to mixture and mix together with hands.
8. Divide ground beef mixture evenly and separate into prepared mini loaf pan.
9. Spoon sauce over meat.
10. Bake for approximately 40 -50 minutes.

OPTION: If you do not have a mini-loaf pan, this recipe yields enough for one regular sized pan. Just remember to line it with parchment paper.

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