I love meatloaf. It’s one of those comfort foods that is perfect on a chilly night–when you want the oven to heat up the house. And as far as quick dinner options go, would you believe it’s a close second to picking up a rotisserie chicken?!
Here’s my new take on a traditional meatloaf:
- First, I use almond flour or oats (instead of bread crumbs or bread). I promise it is just as comforting; you won’t miss the bread!
- And then I make individual meatloaves in a square brownie pan from Pampered Chef (although you could use standard muffin pans.) I love that it takes half the time to make compared to a whole meatloaf and that it doesn’t fall apart because there’s no slicing. And my kids love the cute, kid-sized portions. That’s a win-win!
- 1 1/2 onion, minced
- 2 pounds ground beef (I prefer grass fed)
- 1 cup almond flour (or oats, ground first in blender)
- 3 eggs
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 t. ground black pepper
- Mince onion (or blend in food processor).
- Add remaining ingredients and combine well with spoon or hands.
- Use a 2-inch scoop (I used the large Pampered Chef scoop) or a spoon to portion into the Pampered Chef square brownie pan or into a standard muffin pan. Makes about 18 individual meatloaves.
- Bake at 400 degrees for about 20 minutes or until done.