Our Paleo Family

Paleo Meatloaf

I don’t know why people make fun of meatloaf. It’s a really tasty and economical meal. And for those of you with vegetable hating children (or you vegetable hating adults – I know you’re out there), this is a great way to sneak in a lot of veggies!

This recipe makes plenty for a family of four to enjoy two meals and have a little leftover for another lunch or two. Add your favorite green vegetable on the side, a baked potato and you have a really satisfying and complete meal.

My life was all craziness the day I made this meal and so I super duper rushed and got it on the table in an hour – so it can be done that quickly. I’m going to say one and a half hours for the total prep and cook time in the recipe, because it was not fun to rush quite that much.

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Paleo Meatloaf
Print Recipe
Servings Prep Time
10-12 servings 30 minutes
Cook Time
45-60 minutes
Servings Prep Time
10-12 servings 30 minutes
Cook Time
45-60 minutes
Paleo Meatloaf
Print Recipe
Servings Prep Time
10-12 servings 30 minutes
Cook Time
45-60 minutes
Servings Prep Time
10-12 servings 30 minutes
Cook Time
45-60 minutes
Ingredients
Servings: servings
Instructions
  1. Line a rimmed baking sheet with parchment paper or non-stick aluminum foil and set aside. Preheat oven to 375 degrees. (If you're in a hurry, you can crank up the oven to 400-425. Meatloaf is very forgiving.)
  2. Heat a large nonstick skillet over medium high heat, add fat and swirl to coat bottom of pan.
  3. Add onion, squash, mushrooms and carrots to food processor and pulse until all veggies are very finely chopped. Don't let them turn to liquid, but you want very, very small pieces. Add to skillet and sauté, stirring occasionally, until most of the liquid has cooked out, about 10 minutes.
  4. While the vegetables are cooking, add egg and almond flour to a large mixing bowl. Mix well. Add meat, salt and pepper and mix well. I think a fork works best for this.
  5. Once the vegetables are cooked, add them to the meat mixture and, using a rubber spatula, incorporate the vegetables into the meat mixture.
  6. To taste your meatloaf mix for seasoning, reheat your skillet and cook a little sausage patty sized piece of meatloaf. Sear this on both sides. Taste this to see if you need to add more salt and/or pepper to your mix. Once it is seasoned properly, dump meat onto prepared pan and shape like a meatloaf. If you are short on time, make your meatloaf wide and thin. If you have more time, you can make it a little thicker, more traditional meatloaf shaped.
  7. Top with your BBQ sauce or ketchup* and bake for 45-60 minutes, until no longer pink in the middle.
Recipe Notes

*I am working on a paleo BBQ sauce recipe, but it isn't quite perfected yet. Use a recipe you love or a bottled sauce works fine as well. Just check the ingredients for anything you are trying to avoid, like soy and lots of added sugars.

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