Halloween Mini Meatloaves (AIP/Paleo) are a fun way to celebrate – and get more veggies in you, too! Kids can think of them as Halloween “hamburgers.”
My whole life, I have been a holiday person. I love to celebrate! I especially love to celebrate the holidays that happen in the colder months. There’s just something so cozy about it.
Halloween conjures memories of school costume parades, shooshing through deep leaves on the sidewalk, cold nights trick-or-treating, and sometimes, our first snow of the season.
Some things never change. I’m a kid at heart when it comes to holidays, and I love playing with my food! I can go overboard sometimes… (See what I did last year. Ahem.)
Time savers
These are much easier to do than my offering last year. You will need these jack-o’-lantern silicone molds. Cook the meatloaves right in these molds. Then pipe the faces with pumpkin purée! You don’t really need cake decorating equipment for that. Just put the purée in a zip-top bag, cut the very corner off, and squeeze the purée through that hole, which is what I’ve done here.
If you are pressed for time, you can make these mostly ahead of time. (This might be a good idea anyway if you have children that you need to dress for trick-or-treating – while you are making dinner.) Press the meat mixture into the molds, cover and refrigerate. Just be sure to bring them to room temperature before baking.
I wish for you to find your inner child this fall, and as always, I wish you deep healing! 🍂 🎃 🍂
💗 ,
Wendi
Halloween Mini Meatloaves
4
servings15
minutes30
minutesHalloween Mini Meatloaves (AIP/Paleo) are a fun way to celebrate – and get more veggies in you, too! Kids can think of them as Halloween “hamburgers.”
Ingredients
1 lb. grass-fed ground beef
2 TBSP very finely chopped onions
2 TBSP very finely chopped celery
1 tsp sea salt
1/2 tsp garlic powder
1/2 tsp pepper (omit for elimination phase of AIP)
2 TBSP organic pumpkin purée + 1 cup or so for piping
parsley for garnish
Directions
- Preheat oven to 350 degrees F. In a large bowl, mix beef, onions, celery, salt, garlic powder, pepper (if using) and 2 TBSP pumpkin purée.
- Firmly press equal portions of meat mixture into the six cups of a jack-o’-lantern silicone mold or silicone lined muffin tin. Place filled molds on a cookie sheet, and place in the oven to bake for 30 minutes.
- While loaves are baking, put a big glob of pumpkin purée in a zip-top bag with a tiny corner cut out. (Make sure there is no air inside.)
- When loaves have finished baking, turn them out onto a plate. (If they look sort of blah, you can return them upside-down into the molds and broil just long enough to brown them.) Pipe on jack-o’-lantern faces right away. If you really want to be cute, poke a hole near the base of the pumpkin stem with a toothpick and insert a little sprig of parsley.
- Serve over a bed of sautéed kale for a pumpkin patch look.
Notes
- If you are pressed for time, you can make these ahead (unbaked) and refrigerate. Bring to room temperature before baking. Pipe faces on as soon as they come out of the oven.
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