Paleo Meatloaf (and how to keep it together!)
I’ve had a terrible time trying to make a decent Paleo meatloaf! Does anyone make Paleo breadcrumbs? I’ve yet to see them. I guess I could make a grain free bread and then turn that into breadcrumbs but that seems like so much work! If anyone knows of a good brand of grain free breadcrumbs, please let me know!
This recipe for meatloaf is the best one I’ve made so far but until it’s somewhat cooled, it still was a bit crumbly. What helped though, (compared to my last few attempts!) was a mixture of beef and pork, along with an additional egg. But it’s loaded with hidden vegetables for those picky eaters in your family and so flavorful! It’s also moist and would work well with either a ketchup based sauce (which is what I did this time) or a brown gravy. Quite versatile in that sense! I paired the dish with mashed cauliflower and some grilled asparagus that was on sale last week. This meal alone got me 4 servings of veggies all by itself! Go me!
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 large onion, minced finely
- 1/2 cup sweet potato
- 1/2 cup grated cauliflower
- 1 cup Paleo flour blend (I used Bob's Red Mill)
- 2 eggs
- 1/2 cup paleo ketchup (I used Primal Kitchen's)
- 2 T coconut aminos
- 1/2 cup tomato sauce
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp Italian seasoning
- Preheat oven to 375 degrees.
- In a large mixing bowl, combine ingredients 1-8. Mix with hands until well combined.
- Form a loaf shape with meat mixture and place in a greased roasting pan.
- Combine rest of ingredients (9-14) together and baste the top of the meatloaf with it. You can do this again half way through baking if you'd like, or cook on top of the stove for a few minutes and pour sauce over the top once serving.
- Bake meatloaf in oven for 45 minutes or until no longer pink in middle. Serve with desired sides.
- You can also add 1/4 cup parmesan cheese if you can tolerate it. I did with this recipe and it gave the meatloaf a nice flavor boost!