Paleo Meatloaf

5 — Votes 2 votes

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, “what on earth is making this so tasty?”

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner

Cuisine: American

Servings: servings

Author: Cassy

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
½ cup Chopped Green Bell Pepper
1 cup Chopped Fresh Tomato
½ cup Almond Meal
2 Eggs
1 teaspoon Kosher Salt
½ 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 – 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 you’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