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Not Your Mama's Meatloaf

—  found in  Food  —

I remember when I was a kid and my mom made something for me I didn't like (which wasn't very often), I wouldn't be given something else. Even if liver and onions were on the menu!! And ya, I can still remember that disgusting smell. On the other hand, if my brother didn't like it, he would just stuff it behind the fridge in secret like he did for most of his veggies where they laid to rest and rot (true story, LOL). 

The options for my brother and I were: eat what was made for us or don't eat.

It may seem harsh, but it was effective. Everything else Ma McCarthy made was amazing by the way, except for liver (barfarama). 

Now that I'm a parent, I really appreciate this (not what my brother did, but rather what my mom did NOT do) because I really can't imagine making a separate dinner for Vienna each time she doesn't like what we are eating.

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This is why I love the fact that this recipe feeds both her and Walker and I – and everyone loves it! Now of course there are meals that Vienna isn't a fan of or that she's just not ready to eat (for example, spicy Indian food, which of course, I adore!) but I've found that she just needs totry something a couple of times before she likes it, especially if it's a new flavour. 

The recipe I'm sharing with you today is from a wonderful cookbook by Leah Garrad-Cole called It All Begins with Food!

I'm proud to share that I wrote the forward for her book, so I've had the chance to make many of her recipes and thoroughly review it. I really love the philosophy behind her book – eat real food, whole food, healthy food, darn tasty food!

These little loaves from her book are called "Not Your Mama's Meatloaf". If you grew up feeling forced to eat your mama's meatloaf, don't worry, you'll have no trouble eating this one! The only change I made was instead of ground beef, I used ground organic chicken. 

These mini meatloaves have such a wonderful combination of flavours from cloves to ginger to basil. They are nice, moist and they are so damn tasty, it's hard not to eat 10 of them :)

If you're feeding little ones who don't have a lot of teeth, these meatloaves are nice and soft making it easy for the young ones to eat it too – the perfect size for finger food!

Here's the recipe:

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Meatloaf
  • 2 tsp coconut oil plus extra to grease the pan
  • 1 small onion, finely minced
  • 1 garlic clove, crushed
  • 1 lb ground organic chicken*
  • 1 small sweet potato, peeled and grated
  • 1 egg
  • 1/2 cup almond meal
  • 1 tbsp tomato paste
  • 1 tbsp tamari
  • 1 tbsp ground flaxseeds
  • 1 tbsp finely minced fresh basil
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ginger
Glaze
  • 1 tbsp tomato paste
  • 1 tbsp tamari
  • 1 tsp pure maple syrup
Instructions
  1. Preheat oven to 400F and grease the cups of a 24-cup mini muffin pan. Be a little heavy-handed to ensure your meatloaves don't stick.
  2. For the meatloaves, in a skillet over medium heat, saute the onion in the coconut oil for approx. 5 minutes, stirring frequently until transparent.
  3. Add garlic and cook for 1 minute more.
  4. Transfer to a large mixing bowl.
  5. Add all the other meatloaf ingredients and mix to combine. You may find that using your hands is the most efficient way of doing this. Let stand for 10 minutes to allow the flaxseeds to absorb some moisture.
  6. Now you have no real choice but to get messy. Using your hands, put globs of the mixture in the cups of the muffin pan gently pressing it in to fill the cups. Fill so that the chicken just rounds over the top of each cup.
  7. For the glaze, in a small bowl mix together the tomato paste, tamari and maple syrup.
  8. Using a pastry brush, brush the glaze over each meatloaf muffin. Be careful not to get the glaze on the pan itself or else it will burn and really stick.
  9. Bake in the oven for approximately 20 minutes, until the loaves are cooked through.
  10. Allow to sit for 10 minutes. Run a butter knife around the edge of each meatloaf to loosen it from the pan. Serve warm. Store in the fridge for a couple of days or freeze in an airtight container for up to 3 months. Reheat in oven for approx. 15 minutes.

Notes

*The original recipe calls for ground beef.
**I love the glaze so much I often double that part of the recipe.

Makes 2 dozen meatloaves.

As I mentioned in the recipe, I often double the ingredients for the glaze because it's so darn tasty!!

Be sure to check out my instagram because you can win a copy of my book and Leah's book until this Friday November 10th, 2017-- good luck!!

When I make this recipe I normally serve it with some rosemary sweet potato wedges and my kale salad with creamy dressing. Both of which everyone in the McJordan family LOVES!

Have a great rest of your week!

Joy xo

40 Comments
andrea   •   November 8, 2017

This looks delicious! And I definitely want to check out this cookbook! Do you have a recommendation for substituting almond meal? We have an allergy in my family.

Reply
Joy McCarthy   •   November 8, 2017

Marta   •   November 8, 2017

What is almond meal? Like almond flour?

Reply
Joy McCarthy   •   November 8, 2017

Carly   •   November 9, 2017

Thanks Joy for this recipe! Wondering if I could use a regular size muffin pan instead of the minis?

Reply
Rachel Molenda   •   November 9, 2017
marlene   •   February 13, 2018

sabrina   •   November 9, 2017

Joy, this recipe looks delish! If I omitted the tamari do you think it would taste ok?! Does tamari give it a tangy flavour?

Reply
Rachel Molenda   •   November 10, 2017

Katie   •   November 9, 2017

Hi Joy! Love your recipes. Question...I try to avoid soy products. Would using coconut aminos in place of tamari be okay?

Reply
Rachel Molenda   •   November 10, 2017

Kelly ~ It took me 10 years to lose 10 pounds   •   November 9, 2017

The tiny cupcake tin is a great idea for meatloaf!

Reply
Rachel Molenda   •   November 10, 2017

Roberta   •   November 12, 2017

OMG it just became my favorite meatloaf ever!! I was never a big fan of this America's favorite, so I needed to try a new version and TADAH perfect!! I wish I could send you a picture... fyi, I used the ginger only on the glaze and worked fine!

Reply
Joy McCarthy   •   November 13, 2017

Ludivine   •   November 14, 2017

If I wanted to make these school safe (nut-free) would I be able to sub the almond meal for chickpea flour? Love the mini versions of these!

Reply
Rachel Molenda   •   November 14, 2017

Jenny   •   November 17, 2017

Would this recipe work with a flax egg?

Reply
Rachel Molenda   •   November 17, 2017

Nicki   •   November 17, 2017

Do you have any recommendations for substituting ground chicken? Would a veggie ground round work? Thanks so much!

Reply

Hayley   •   November 21, 2017

Can I use ground flaxseeds or whole chia seeds instead of flaxseeds?

Reply

Jessica   •   December 5, 2017

Would crushed tomatoes or tomato sauce work instead of paste?

Reply
Rachel Molenda   •   December 6, 2017

Sylvia   •   December 27, 2017

Hi Joy! Merry Christmas to you and the family! I have a question about not your mama’s meat loaf meat balls. What if you cannot eat any nuts like almonds or soy like Tamari? How can I replace them? Thank you.

Reply
Rachel Molenda   •   December 29, 2017

Janine   •   January 18, 2018

I just made this for dinner this evening. I am NOT a fan of meatloaf. As a kid I'd always ask "what's for dinner?" and if the answer was meatloaf I'd hide. No word of a lie. I was reluctant to make these but the title gave me hope. You weren't kidding!! These are FANTASTIC!!! Not my mama's meatloaf. At all! I'm hooked. I just gobbled up nearly half of them. (sorry Boyfriend, make your own dinner!) Your recipes are out of this world. Keep 'em coming! xo

Reply
Rachel Molenda   •   January 19, 2018

marlene   •   February 13, 2018

Sorry, silly question but is it whole flaxseeds or ground flaxseeds?

Reply
Rachel Molenda   •   February 13, 2018
Rachel Molenda   •   February 13, 2018

James York   •   March 3, 2018

Just purchased your Joyous Detox book looks very good. I will be purchase some equipment ( food processor/blender) then clean out the cupboards then begin purchasing the foods I should be eating. I noticed you have recipes with chicken but no beef or pork not that I eat much of those 2 items. What would the reasons be behind eliminating beef and pork (additives?).

Reply
Rachel Molenda   •   March 5, 2018

Jayne   •   July 23, 2018

thank you ... that's all, just thank you, for sharing all that you have learn to help us get healthy as well. You have a delightful blog and you are making such a difference to my heart and health.

Reply
Rachel Molenda   •   July 23, 2018

Sarah   •   August 6, 2018

I finally got around to trying this recipe. I hate meatloaf but my daughter loves it so it’s a very touchy subject in our house. I LOVE this recipe!! Now when my daughter wants meatloaf for supper I won’t complain so much!

Reply
Rachel Molenda   •   August 7, 2018

Jen   •   November 6, 2018

Just made them with chickpea flour after making them a bunch with almond flour,I can't tell the difference! 😁

Reply
Joy McCarthy   •   November 7, 2018

Lisa   •   January 16, 2019

Best meatloaf ever!! I used beef instead of chicken though as that is all I had on hand. So good! A keeper recipe. Thank you!

Reply
Joy McCarthy   •   January 17, 2019

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