MOM! The MEATLOAF!

When I first saw Wedding Crashers 8 years ago, I wondered, โ€œwhat is this meatloaf they speak of?โ€

Nope, I didnโ€™t grow up on meatloaf. I grew up on a diet heavy in grilled meat goodies, pasta primavera, and spinach strawberry salad.

However, Austin (my bf) did grow up on meatloaf. His humble mother claims that her recipe is โ€œnothing special;โ€ but when youโ€™ve got three grown men all raving about how much they love their motherโ€™s meatloaf, itโ€™s got to have something special going on.

I spent one weekend in San Angelo with Austinโ€™s mom studying up on her meatloaf technique. We experimented with paleo-friendly adaptations and landed on a solid recipe that I KNOW youโ€™re going to love.

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It was actually my first meatloaf โ€ฆ and I loved it. Iโ€™ve always been a little grossed out by the thought (for no good reason) so was pretty hesitant to take a bite. I was wrong. Meatloaf is delicious and I am officially a fan.

The pride and joy of most meatloaf chefs revolves around the โ€œsauce.โ€ Meatloaf sauce is usually ketchup-based. Itโ€™s smeared on top of the loaf during baking and then used to drown the poor little slices again during eating.

The secret behind Austinโ€™s family meatloaf is that you apply the sauce when the loaf is almost finished baking, then crank the heat up so it stiffens. This turns the sauce from a watery slather to a thick, savory, frosting-like topper.

The secret to my paleo meatloaf is that I use almond meal instead of bread crumbs/crackers, tomato paste instead of ketchup, and balsamic vinegar in the sauce to make people wonder, โ€œwhat on earth is making this so tasty?โ€

The balsamic vinegar adds a sweet, rustic, full-bodied flavor.

My non-meatloaf-eating family gobbled up the stuff and kept asking for more.

Next Iโ€™ll share my recipe for Cauliflower Mashed Potatoes. Mashed potatoes and meatloaf go together like hotdogs on the 4th of July, ice cream with warm peach cobbler, and Gus + broccoli (the little weirdo loves broccoli).

Hope you enjoy!

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Paleo Meatloaf

5 โ€” Votes 2 votes
By Cassy
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 8 servings
The secret to my paleo meatloaf is that I use almond meal instead of bread crumbs/crackers, tomato paste instead of ketchup, and balsamic vinegar in the sauce to make people wonder, โ€œwhat on earth is making this so tasty?โ€

Ingredients  

LOAF

  • 2 pounds Lean Ground Beef I used 90% lean
  • 1 pound Lean Ground Pork I used 80% lean
  • 1 cup Shredded Carrots
  • 1 cup Chopped Yellow Onion
  • ยฝ cup Chopped Green Bell Pepper
  • 1 cup Chopped Fresh Tomato
  • ยฝ cup Almond Meal
  • 2 Eggs
  • 1 teaspoon Kosher Salt
  • ยฝ teaspoon Black Pepper

SAUCE

  • 1 can 15 ounces Tomato Sauce I prefer organic
  • 1 can 6 ounces Tomato Paste again, I prefer organic
  • 3 tablespoons Grainy/Spicy Mustard
  • 2 tablespoons Balsamic Vinegar

Instructions 

  • Preheat oven to 375 degrees Fahrenheit.
  • Mix all the loaf ingredients together. I recommend you use your hands to smash and combine โ€“ 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 youโ€™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.]

Nutrition

Calories: 417kcal | Carbohydrates: 14g | Protein: 39g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 152mg | Sodium: 909mg | Potassium: 1099mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3485IU | Vitamin C: 21mg | Calcium: 72mg | Iron: 5mg

Additional Info

Course: Dinner
Cuisine: American
Servings: 8 servings
Calories: 417
Keyword: grain free meatload, paleo meatloaf

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.


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28 Comments

  1. 5 stars
    The Best paleo meat loaf – I blend the veggies before I mix and use oat flour and the kids love it. I have also smoked on Traeger. SO Good we make over and over.

    1. Blending the veggies is a great idea!! We are so happy y’all love it!