I think I have a meatball addiction. Anything shaped and cooked into a little golf-ball sized sphere of meat makes me happy. So to break the cycle, I give you individual meatloaf. Yes, it is meatball like, but not round! So there, I win. Read on for the recipe. While this isn’t an exact replica of traditional meatloaf, the stewed tomatoes add a nice acidity that makes up for the lack of ketchup.
First, gather your ingredients: olive oil, onion, dried oregano, fresh garlic, stewed tomatoes, ground beef, almond flour, Worcestershire sauce, eggs, dijon mustard, S & P.
Mince the onion and garlic.
Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, and oregano. Saute 2 minutes, or until soft. Remove from skillet and set aside to cool.
Once cooled, combine onion mixture with the remaining ingredients (except the stewed tomatoes) and fold together. Do not overmix or the meat will become tough.Drain the tomatoes, slice, and fold in to the mixture. Reserve about 2 tomatoes for garnish.
Combined! Divide the meatloaf mixture into a greased muffin tin. Top with the remaining tomatoes. Bake for 25 minutes and let stand for about 5 minutes before removing from the tin.
Annnnnd here is a non-meatball. Close to a meatball, but muffin shaped. 🙂 Enjoy!
Thank you for stopping by and aloha!