Thai Chili Mini Meatloaf Recipe
Thai Chili Mini Meatloafs are sweet and spicy delectable bites of win. They're Paleo meatloaves are made in a muffin pan and covered in a sauce with a little Thai flair!
Ingredients
- 1 pound Ground Turkey
- 1 pound Ground Pork
- 3 cloves Garlic minced
- 1 tablespoon Fresh Ginger minced
- 3/4 teaspoon Salt
- 1/3 cup Chopped Carrots (chopped finely)
- 1 bunch Fresh Spinach torn
- 3 tablespoons Chili Garlic Sauce
- 3 tablespoons Honey
- 1 teaspoon Lime Juice
- 2 tablespoons Rice Wine Vinegar
- 1 tablespoon Sesame Oil
- 2 cloves Garlic minced
- 1 teaspoon Fresh Ginger minced
- 1/4 cup Coconut Aminos or soy sauce
Instructions
- Preheat the oven to 350°F. Spray two mini cupcake pans with non-stick spray and set aside.
- In a bowl, combine the turkey, pork, garlic, ginger, salt, carrot and spinach. Gently mix by hand just until combined.
- Scoop the meat and roll into large meatball shapes and place each one in a muffin tin cup. Repeat with the remaining meat mixture.
- Bake meatloaves for 30 minutes.
- Meanwhile, prepare the sauce:
- In a small saucepan, combine the chili sauce, honey, lime juice, vinegar, oil, garlic, ginger and coconut aminos.
- Whisk mixture until combined. Continue to cook on low until mixture slightly thickens.
- After 30 minutes, remove the meatloaves, coat in sauce and return to oven for an additional 10 minutes.