Meatloaf was one of my husband’s favorite meals that I used to make long before we changed our diet, and I’ve been meaning to create my own recipe for years now.
Meatloaf is typically made with breadcrumbs and eggs, but I wanted to create a version that didn’t have either of those, or used any sort of grain-free flours. That’s exactly how these Meatloaf Meatballs were born, and they turned out more delicious than I could have even hoped for!
I’ve made multiple double batches (and even a triple batch!) of these Meatloaf Meatballs in the past two weeks and I brought some for the owner of my gym to try, who I have regularly taste test my recipes, and he couldn’t stop raving about them! These are loaded with so much flavor, and crazy easy to make. I love these served with my Powered Up Veggie Muffins & Cauliflower Mash! These go fast in my house, I definitely recommend making at least a double batch!
Enjoy this recipe for my Meatloaf Meatballs!
- 1 tablespoon ghee or grass-fed butter
- 1/2 small yellow onion, finely diced
- 2 tablespoons coconut aminos
- 1 tablespoon white vinegar
- 1 tablespoon tomato paste
- 1/2 teaspoon fish sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 pound ground beef
- 1/3 cup ketchup (I like Tessemae's or Sir Kensington's - or use the easy recipe from my eBook!)
- Preheat your oven to 350 degrees.
- Melt the ghee/butter in a medium sized pan over medium-low heat. Once melted, add the onion to the pan and sauté until soft, about 4-5 minutes. Turn off the heat and add the remaining ingredients, besides the ground beef. Stir well to combine, and set aside to cool for 5-10 minutes.
- Place the mixture from the pan into a large bowl, along with the ground beef and mix just until combined, using your hands.
- Shape the meatloaf mixture into 12 meatballs, and place them on a rimmed baking sheet. Spread the ketchup over the top of the meatballs. Bake for 20-25 minutes, or until cooked through. Enjoy!
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