paleo-meatloaf

Paleo Meatloaf

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 pan

Its just a lump of meat and ingredients, so how hard can it be to screw up, right? Well, for most of you who were force fed meatloaf as children, you’ve probably never actually met a meatloaf you liked. Meatloaf has a bad reputation sometimes – its often dry, flavorless, and the meat can be questionable. Maybe because its the default meal made by moms all across america when they don’t have any fresh meal ideas. On the other hand, a well-made meatloaf can actually be scrum-deli-umptious! This particular recipe does use Worcestershire sauce – which technically isn’t paleo – but it sure is delicious. If you’re a hardcore paleo purist, you can always forego the sauce. Here’s a paleo meatloaf that will knock your socks off.

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Recipe Rating

  • (14 Rating)

Ingredients

  • 2 1/2 lbs. ground chuck
  • 2 medium onions (chopped)
  • 2 large eggs (beaten)
  • 3 cloves of garlic (minced)
  • 8 oz. can tomato sauce
  • 1 tbsp. tomato paste
  • 1/2 cup almond flour
  • 1/3 cup chicken broth
  • 1 tsp. pepper
  • 1 tsp. salt
  • 1 tbsp. extra virgin olive Oil
  • 3 tbsp. Worchestershire sauce

Instructions

  • 1. Preheat oven to 400 °F (204 °C)
  • 2. In a medium saute pan, heat the olive oil under medium-low heat.
  • 3. Add the minced garlic and chopped onions, cook for 8-10 mins, stirring occasionally, until the onions are tender and translucent.
  • 4. Turn off heat. Add chicken broth, tomato paste, and Worcestershire sauce.
  • 5. In a large mixing bowl, add the ground chuck, the garlic/onion mixture, the almond flour, the salt & pepper, and the eggs. Mix thoroughly with a fork.
  • 6. In a loaf pan or on a baking sheet (lined with parchement paper) spread the tomato sauce evenly across the surface.
  • 7. Place the contents of the large bowl onto baking sheet, and shape as desired.
  • 8. Add a pan of hot water on the bottom rack of the oven - this will help keep the meat loaf moist as it cooks.
  • 9. Place meatloaf into oven above the pan of water and bake for 45 minutes at 400 °F, or until meat is heated to an internal temperature of 160 °F and thoroughly cooked.
  • 10. Serve and enjoy!

Instructions

  • 1. Preheat oven to 400 °F (204 °C)
  • 2. In a medium saute pan, heat the olive oil under medium-low heat.
  • 3. Add the minced garlic and chopped onions, cook for 8-10 mins, stirring occasionally, until the onions are tender and translucent.
  • 4. Turn off heat. Add chicken broth, tomato paste, and Worcestershire sauce.
  • 5. In a large mixing bowl, add the ground chuck, the garlic/onion mixture, the almond flour, the salt & pepper, and the eggs. Mix thoroughly with a fork.
  • 6. In a loaf pan or on a baking sheet (lined with parchement paper) spread the tomato sauce evenly across the surface.
  • 7. Place the contents of the large bowl onto baking sheet, and shape as desired.
  • 8. Add a pan of hot water on the bottom rack of the oven - this will help keep the meat loaf moist as it cooks.
  • 9. Place meatloaf into oven above the pan of water and bake for 45 minutes at 400 °F, or until meat is heated to an internal temperature of 160 °F and thoroughly cooked.
  • 10. Serve and enjoy!

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paleo-meatloaf
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  • Average Rating

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One Response to Paleo Meatloaf

  1. cindy January 8, 2014 at 11:18 pm #

    This is a pretty good recipe to start with. I added some chopped bell pepper to mine, and even the picture looks like carrots in the mix. I think if you loosely follow this and add stuff you like, it will make a very yummy meatloaf. I love the idea of cooking the onions and stuff before putting it all in the oven. I’m not a fan of crunchy things in my meatloaf…

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