• Mini Meatloaf
  • 1lb organic ground beef
  • 1/2lb andouille sausage
  • 2 eggs, whisked
  • 1 cup almond flour/meal
  • 1/2 large yellow onion, diced
  • 1 green bell pepper, diced
  • 1 garlic clove, minced
  • 1 tablespoon coconut oil
  • 2 tablespoon hot sauce (I used Cholula)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon black pepper
  • For the sauce
  • 1 tablespoon coconut oil
  • 1 (8oz) can of tomato sauce
  • 1/4 yellow onion, minced
  • 1 garlic clove, minced
  • 1-2 tablespoon hot sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt and pepper


Preheat your oven to 375 degrees.

First you gotta make your meatloaf. In a pot or pan, add your coconut oil and minced garlic.

When garlic becomes fragrant, add your onion and green pepper to cook down until onion becomes translucent. Then remove from heat to cool.

While veggies cool, add your ground beef and andouille sausage to a large bowl, then add your cooled veggies, eggs, almond flour and the rest of your spices.

Use your hands or a spoon to combine all the ingredients.

Press meat mixture into your muffin tin. If you are using silicone liners, you won’t have to grease them but if you are not, grease your muffin tin.

Place in the oven for 15-20 minutes.

While your mini little guys are cooking, make your sauce.

Add a tablespoon of coconut oil to your saucepan, add your minced garlic and minced onion to begin to cook down.

Once the onion is translucent, add your tomato sauce, hot sauce, and seasonings to cooking on low and thicken.

Once the little meat packages are done, top them off with your sauce!