Yield: 6 people
Paleo Meatloaf
This paleo meatloaf is the ultimate hearty and comforting meal. Plus it's packed with protein, a handful of wholesome ingredients, and is so easy to make. This is sure to quickly become a family favorite. Serve with mashed potatoes for the perfect cozy dish.
Ingredients
Meatloaf
- 2 lbs grass-fed ground beef , 85-90%
- 2 eggs
- ⅓ cup almond flour
- 3 tbsp ketchup, whole30 approved, I use Primal Kitchen Foods
- 1 small yellow onion, diced
- 1 tbsp garlic (about 3 cloves), minced
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp ground pepper
- 2 tsp mustard
- 1 tsp italian seasoning
- ⅓ cup ketchup, *see above
Instructions
- Preheat oven, saute the onions and garlic. Preheat oven to 375 F. In a medium skillet, saute the onions in the 2 Tbsp olive oil until soft, add the garlic, add a dash of sea salt and continue to cook, stirring, for about one minute, then remove from heat.
- Mix meatloaf ingredients. In a large bowl, combine the beef, eggs, almond flour, 3 Tbsp ketchup, cooked onion and garlic, salt, pepper, mustard, Italian seasoning. Mix with your hands until well incorporated but try not to over-mix, since this will toughen the meat.
- Bake the meatloaf. Transfer the meat mixture to a 9 x 5 loaf pan (or 8.5 x 4.5) and bake in the preheated oven for 20 minutes. After 20 minutes, remove and spread 1/4-1/3 cup of the ketchup over the top of the loaf, return to oven and continue to bake for 40-45 more minutes until center is cooked. Remove from oven and allow to cool for 10 minutes.
- Serve and enjoy! Cut the paleo meatloaf into slices and serve hot with homemade mashed potatoes.
Notes
- Bring the ground beef to room temp for 30 minutes before making the meatloaf.
- Saute the onions and garlic slowly, at a low temp. This will allow the flavors to meld and not burn. Allow to cool before adding to meatloaf mixture.
- For best results, allow meatloaf to cool for a few minutes then serve hot with mashed potatoes.
- For a balanced meal, serve with a delicious greens salad. Like this parsnip & apple salad or this tahini caesar salad.
- Store in an airtight container in the fridge for up to 4-5 days.
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