Grain-free Mini Meatloaf


Our Collagen Proteins work really well as a binder, allowing you to leave out the breadcrumbs from this Grain-Free Mini Meatloaf recipe.  Simply mix in traditional herbs and spices into ground beef and let our proteins go to work in helping to bind the loaves together.  Portion the meat out to make as many small loaves as you’d like, shortening the cook time so you’re sitting down to enjoy them that much sooner.  Top them with a little balsamic glaze or some organic ketchup, if that’s your thing.

Grain-free Mini Meatloaf

Yields: 2-4 loaves

1 lb. ground beef

1 egg, whisked

½ onion, chopped small

2 cloves garlic, minced

2 Tbsp. organic tomato paste

2 Tbsp. balsamic vinegar

1 Tbsp. dried Italian herbs

2 tsp. sea salt

1 tsp. ground pepper

2 tbsp. Vital Proteins Collagen Proteins

Optional for garnish: additional balsamic vinegar, fresh chopped herbs, organic ketchup


Preheat the oven to 400F and have a lined baking sheet ready.

In a large bowl, combine all the ingredients and mix well with a fork or clean hands.  Allow the meatloaf mix to rest for 10 minutes to allow the Collagen Proteins to gel up, then mix gently again.  Portion the meat into 2-4 smaller meatloaf shapes, as desired.

Heat a large skillet over medium heat and add a bit of high-heat cooking oil (avocado oil, lard, or tallow work well).  Place the meatloaves into the hot pan and sear on both sides, flipping them gently to keep them from falling apart.  Move the seared loaves to the lined sheet pan and place the pan in the oven.  Cook for 8-12 minutes, or until the center is no longer pink (if making 2 loaves, aim for the longer cook time; for 4 smaller loaves, use the shorter cook time).

Allow the meatloaf to rest for 5 minutes before taking them off the sheet pan.  Enjoy immediately with fresh herbs, a drizzle of balsamic, or a little organic ketchup, as desired.


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