Paleo Meatloaf
Need a gluten free, dairy free, paleolithic, and primal main course? Paleo Meatloaf could be a super recipe to try. One portion of this dish contains roughly 38g of protein, 28g of fat, and a total of 469 calories. For $2.92 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe is liked by 5680 foodies and cooks. It is brought to you by Fed and Fit. Head to the store and pick up canned tomato sauce, eggs, tomato paste, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. Overall, this recipe earns an excellent spoonacular score of 91%. Similar recipes include Paleo Meatloaf, Paleo Meatloaf, and Breakfast Meatloaf with Bacon (Paleo + Whole30).
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 60 minutes
Ingredients:
2 lb Lean Ground Beef (I used 90% lean)
½ cup Almond Meal
2 Tbsp Balsamic Vinegar
½ tsp Black Pepper
1 can 15 oz Tomato Sauce (I prefer organic)
1 cup Shredded Carrots
2 Eggs
3 Tbsp Grainy/Spicy Mustard
½ cup Chopped Green Bell Pepper
1 lb Lean Ground Pork (I used 80% lean)
1 tsp Kosher Salt
1 cup Chopped Fresh Tomato
1 can 6 oz Tomato Paste (again, I prefer organic)
1 cup Chopped Yellow Onion
Equipment:
oven
roasting pan
frying pan
whisk
bowl
plastic wrap
Cooking instruction summary:
Preheat oven to 375 F.Mix all the loaf ingredients together. I recommend you use your hands to smash and combine – you can feel when the texture is even.In an oven safe pan (I like to use my non-stick turkey roasting pan), form your loaf.Bake at 375 F for 45 minutes.In a separate bowl, whisk all ingredients for your sauce together.At the end of the 45 minutes, pull loaf from oven and turn heat up to 450 F.Frost the loaf with the sauce. Like a cake, place all the sauce on top of the loaf and carefully spread down until it evenly covers all sides.When the oven is at 450 F, put the coated loaf back in the oven and bake for an additional 15 minutes.If the tomato sauce still looks watery, leave in the oven for 5 minutes at a time until it has a texture you’re happy with.Let cool slightly, then serve![Note: this meatloaf makes for amazing leftovers. Just cover with plastic wrap and reheat slices when you want. It will keep for 4-5 days in the fridge.]
Step by step:
1. Preheat oven to 375 F.
2. Mix all the loaf ingredients together. I recommend you use your hands to smash and combine – you can feel when the texture is even.In an oven safe pan (I like to use my non-stick turkey roasting pan), form your loaf.
3. Bake at 375 F for 45 minutes.In a separate bowl, whisk all ingredients for your sauce together.At the end of the 45 minutes, pull loaf from oven and turn heat up to 450 F.Frost the loaf with the sauce. Like a cake, place all the sauce on top of the loaf and carefully spread down until it evenly covers all sides.When the oven is at 450 F, put the coated loaf back in the oven and bake for an additional 15 minutes.If the tomato sauce still looks watery, leave in the oven for 5 minutes at a time until it has a texture you’re happy with.
4. Let cool slightly, then serve![Note: this meatloaf makes for amazing leftovers. Just cover with plastic wrap and reheat slices when you want. It will keep for 4-5 days in the fridge.]
Nutrition Information:
covered percent of daily need
