Category

SERVES 4

 

Total Time50 mins
 1 large sweet potato, cut in large cubes
 1 lb Brussel sprout, halved if large
 Olive oil
 1/2 yellow onion, finely diced
 1/2 tsp dried thyme
 1.5 tbsp coconut aminos
 1 tbsp tomato paste
 1 lb Lean grass-fed ground beef (90/10)
 1 tsp garlic powder
 1 large egg, beaten
 ¼ cup Almond flour
 1 tsp salt
 ½ tsp freshly ground black pepper
 2 tbsp BBQ sauce
1

Preheat oven to 425 degrees. Place cubed sweet potato and Brussel sprouts on a large rimmed baking sheet lined with parchment paper. Drizzle about a tablespoon of olive oil over vegetables and season with a pinch of salt. Toss to coat and spread out into a single layer, set aside.

2

In a large skillet, heat about 1/2 tablespoon of olive oil over medium heat. Add the onions and thyme and cook, string occasionally, for about 5 minutes or until onions are tender. Remove pan from heat and stir in tomato paste and coconut aminos, set aside to cool.

3

In a large mixing bowl, combine ground beef, garlic powder, egg, almond flour, cooled onion mixture, salt, and pepper. Use hands to mix until well combined. Divide meat into 4 equal portions and shape each portion into mini loaves.

4

Place the loaves on the pan with the vegetables making a little space for each loaf in between the vegetables. Evenly, brush the tops of each loaf with BBQ sauce. Bake in the preheated oven for 15 minutes.

5

After 15 minutes, remove the pan and toss vegetables. Return pan to the oven and cook for another 10 to 15 minutes or until the meat has cooked through. Remove from oven and let sit for 5 minutes before serving. Enjoy!

Ingredients

 1 large sweet potato, cut in large cubes
 1 lb Brussel sprout, halved if large
 Olive oil
 1/2 yellow onion, finely diced
 1/2 tsp dried thyme
 1.5 tbsp coconut aminos
 1 tbsp tomato paste
 1 lb Lean grass-fed ground beef (90/10)
 1 tsp garlic powder
 1 large egg, beaten
 ¼ cup Almond flour
 1 tsp salt
 ½ tsp freshly ground black pepper
 2 tbsp BBQ sauce

Directions

1

Preheat oven to 425 degrees. Place cubed sweet potato and Brussel sprouts on a large rimmed baking sheet lined with parchment paper. Drizzle about a tablespoon of olive oil over vegetables and season with a pinch of salt. Toss to coat and spread out into a single layer, set aside.

2

In a large skillet, heat about 1/2 tablespoon of olive oil over medium heat. Add the onions and thyme and cook, string occasionally, for about 5 minutes or until onions are tender. Remove pan from heat and stir in tomato paste and coconut aminos, set aside to cool.

3

In a large mixing bowl, combine ground beef, garlic powder, egg, almond flour, cooled onion mixture, salt, and pepper. Use hands to mix until well combined. Divide meat into 4 equal portions and shape each portion into mini loaves.

4

Place the loaves on the pan with the vegetables making a little space for each loaf in between the vegetables. Evenly, brush the tops of each loaf with BBQ sauce. Bake in the preheated oven for 15 minutes.

5

After 15 minutes, remove the pan and toss vegetables. Return pan to the oven and cook for another 10 to 15 minutes or until the meat has cooked through. Remove from oven and let sit for 5 minutes before serving. Enjoy!

Notes

Mini Meatloaf With Roasted Vegetables

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