Mini Meat Loaves with Cauliflower Mash

November 25, 2019 Comments Recipes

Try this family favourite in a not-so-traditional bite-size form! The New Primal Ketchup & Mustard make for a perfect meat loaf topping, and swapping out mashed potatoes for whipped cauliflower make this recipe Low-Carb Friendly!

Keto

Makes: 12

Ingredients

For the meatloaves:

2 tablespoons Butter or Ghee

1 small Onion, finely diced

4 cloves Garlic, minced

1 teaspoon Dried Thyme

1 teaspoon Dried Oregano

1½ pounds Ground Beef

1 Egg

1 tablespoon Coconut aminos

1 tablespoon Ketchup

1 teaspoon Mustard

1 teaspoon salt

½ teaspoon black pepper

Meatloaf topping:

⅓ cup Ketchup

2 tablespoons Mustard

1 teaspoon Granulated low-carb sweetener of choice

For the cauliflower mash:

4 cups Cauliflower florets

¼ cup Coconut milk

1 teaspoon Garlic powder

Salt and Pepper, to taste

Fresh chopped parsley, for serving

Instructions

1. Preheat the oven to 350℉. In a small pan over medium-high heat, melt the butter. Add the onion and sauté until softened and translucent - about 6-8 minutes, stirring often. Add the garlic, thyme and oregano and sauté for an extra minute. Stir well, and transfer to a mixing bowl.

2. Add the beef, egg, coconut aminos, ketchup, mustard, salt and pepper to the mixing bowl and gently combine.

3. Equally distribute the meat mixture into the wells of a standard-size muffin tin. In a small bowl, combine the ketchup, mustard, and sweetener. Mix well, and spread a spoonful onto each mini meatloaf.

4. Bake for 30-35 minutes, until meat is cooked through.

5. While the mini meatloaves are baking, place a pot with 2 inches of water and a steam basket on the stovetop over medium-high heat. Add the cauliflower to the basket, cover with a lid, and steam until the florets are fork-tender, 8-10 minutes. Add more water to the bottom of the pot if necessary. Transfer to a blender, add the coconut milk and garlic powder and blend until smooth. Season with salt and pepper to taste.

6. Serve the meatloaves with cauliflower mash and sprinkled fresh parsley.

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