Everyday Paleo Meatloaf

meatloafSarah Fragoso mentions in her cookbook, Everyday Paleo, that she had a meatloaf aversion before her husband suggested she come up with a paleo meatloaf.  After creating this recipe, which her family loves, she became a fan.

I felt a kinship with Sarah on this one as my husband is a meatloaf fan (me, not so much) and while we had a pretty good recipe pre-Paleo, we weren’t big fans of the various ones I’d tried since.  This one is REALLY GOOD.  Meaty with a bit of a crusty outside, it has taken our meatloaf dinners to a whole new level and everyone is happy when it’s on the menu.

Even in the summer, it makes an occasional appearance and is especially appealing on a rainy, cooler day.  With grass fed ground beef in the freezer, the ingredients are always on hand.  Definitely cook it in a glass baking dish rather than a meatloaf pan which I think gives it the slightly crusty exterior.

Everyday Meatloaf

  • 2 lbs grass fed ground beef
  • 1 cup almond meal
  • 2 eggs
  • 1 6 oz can tomato paste
  • 1 red onion, finely diced (I dice it thoroughly in the mini food processor as one family member doesn’t want to see onion pieces in the loaf)
  • 3 garlic cloves, minced
  • 2 teaspoons sea salt
  • 1/2 cup fresh basil (I didn’t have fresh so used 2 tablespoons dried)
  • 1 teaspoon marjoram
  • 2 teaspoons ground black pepper
  1. Preheat oven to 350 degrees and lightly grease a large, glass baking dish with coconut oil.
  2. Mix all ingredients by hand in a large mixing bowl.
  3. Place meat mixture into the baking dish and form into a loaf.
  4. Bake for 1 hour or until no longer pink in the middle (mine usually takes about 1 hour, 15 minutes).

I also made a BBQ sauce from Quick & Easy Paleo Comfort Foods which went really well with the meatloaf.  I chose this recipe because I had all the ingredients on hand (I didn’t include the optional carrot juice) and it was fast and easy.  (Sorry the recipe is not available online – this plus awesome Salisbury Steak are at least two great reasons to buy the book.)  It was a little thin at first and I was thinking I’d make it next time with tomato sauce or even tomato paste instead of diced tomatoes, but it thickened up nicely in the refrigerator.

Pair the meatloaf with mashed cauliflower or sweet potatoes, any roasted veggie side dish or salad.  Leftover slices are really tasty warmed up under an over easy egg for breakfast.

I am grateful each day for wellness, happiness and the opportunity to share with you.