Grain-Free Mini Meatloaves with Cider Glaze
I suggest getting the mashed cauliflower started first (see notes), then move onto the glaze and other steps.
- 1 tablespoon olive oil
- 1/4 cup tomato paste
- 2 tablespoons cider vinegar
- 2 teaspoons honey
- 2 teaspoons GF Worcestershire sauce, or coconut aminos if you are soy-free
- 2 teaspoons dijon mustard
- 1/4 teaspoon sea salt
- 1 medium onion, roughly chopped
- 3 small garlic cloves, chopped
- 1 rib celery, roughly chopped
- 1 medium carrot, peeled & roughly chopped
- Olive oil, for cooking veggies
- 1 1/2 teaspoons sea salt, divided
- Freshly ground black pepper
- 2 pounds ground beef, turkey or 1 lb of each
- 1 tablespoon tomato paste
- 2/3 cup mashed cauliflower (See notes)
- 1 teaspoon dijon mustard
- 1 teaspoon smoked paprika
- 2 tablespoons GF Worcestershire sauce OR coconut aminos if you are soy-free
- 1/4 cup finely chopped parsley
tools & equipment
- Make mashed cauliflower (see below).
- Preheat oven to 375 degrees.
- Make Glaze: in small saucepan, whisk togehter all glaze ingredients over medium heat. Continue whisking for 1-2 minutes, until bubbling. Set aside.
- Meatloaf mix: Pulse onion, garlic, celery and carrot in food processor until finely minced, but not pureed. Add olive oil to large sautee pan and add veggies and a big pinch of salt. Cook over medium-high heat, stirring regularly, until veggies are softened and beginning to brown. Let cool for a few minutes while you measure out remaining ingredients:
- In a large bowl, add cooked veg, tomato paste, mashed cauliflower, worcestershire sauce, smoked paprika, parsley, 1 teaspoon salt and pepper. Stir well. Then stir in ground meat with clean hands until well mixed.
- Divide mixture into 12 portions and line up on a parchment-lined rimmed sheetpan, leaving about 2 inches between each meatloaf. Spoon 1 teaspoon of glaze on each protion and smooth around as if you were icing cupcakes. Bake for 15 to 17 minutes, until internal temp reads 160 degrees. Top with more glaze if you’d like, garnish with parsley and serve atop mashed cauliflower with broccoli or greens.
To make mashed cauliflower: in steamer basket or pan with a steamer insert, add 1 large head cauliflower (chopped into large florets), 5 cloves garlic (sliced) and a pinch of salt. Steam for 10-12 minutes until cauliflower is very soft. Remove from basket and drain for a few minutes. Puree well in food processor (about 1-2 minutes, scraping down sides as needed). Season to taste with salt, and add 2-3 tablespoons of ghee or butter (optional). Pulse and set aside to cool.
I use a large ice cream scoop to portion the meatloaves, but you can also divde them using measuring cups into rounded 1/3 cup portions. Roll gently into mounds before topping with glaze.
Raw meatloaf mixture can be stored in the fridge for up to 2 days, or frozen for up to 1 month. Cooked, meatloaves store for 4 days.
Tools & Tips
Gluten free worcestershire sauce can be found at your natural food store or online. Coconut aminos are a good alternative, but you may want to add an extra pinch of salt to the meat mixutre, as it’s a little less salty.