Whoa, seriously whoaaaaa.
I had no idea meatloaf could taste this good. Let alone PALEO meatloaf… I seriously can’t get enough of it!
It’s especially great this time of year. Time to crank up that oven and get down with some serious comfort food!
Although comfort food cravings can be a bummer for those of us who follow a specific diet or eating plan.
We’ve got exciting news, just because you’re paleo, gluten free or a conscious eater doesn’t mean you have to skip good ol’American classics (like meatloaf)!
Plus, this deliciously filling entrée takes only 15 minutes to prep, making it the perfect weeknight meal for the whole family to enjoy!
Meatloaf has gotten a bad rap, mainly because it’s thought to be a combination of fatty mystery meat and unhealthy filler ingredients baked into a loaf.
So let’s get one thing straight…
This meatloaf is a delicious combination of meat, eggs, crumbs (or a paleo alternative), veggies and spices, that’s it!
As far as the mystery meat bit – I buy 90/10 ground beef the day I make my meatloaf.
What could possibly be scary about all that?!
Not to mention, cultures all over the world have their own version of meatloaf: in Lebanon they eat baked kibbeh; in France, rissoles; in Italy, polpettone.
(I’m sending a giant eye roll to the meatloaf haters who eat the international alternatives above, just because they have exotic names.)
Lets take a stand and change the perception of this classic dish shall we?
Regardless of your stance on this dish most of us grew up eating Grandma’s meatloaf and would consider it a family staple.
In fact, most of us would go so far as to consider our Grandma’s recipe so amazing that nothing will ever taste as good!
I mean come on, a cold winter’s night, the fire is going, and everyone is gathered around the table – you’re thinkin’ meatloaf.
Which is why it can be tricky to try new meatloaf recipes. As amazing as I know this recipe to be, it inevitably will never taste exactly like your families (which could be a good thing).
And for most of us, grandma’s cookin’ is incomparable.
Although the ingredient list is simple, there are a billion ways to tweak and create your very own unique version – from the veggies you add to the binder you use. You can even try a different type of meat or spice combo.
If you’re interested in creating an exclusive family recipe, try following a recipe you know will be good (like this one, duh!) and making minor adjustments each time you make it based on your families preferences.
You’ll find this dish is rather forgiving and experimentation is welcome! As long as the meat isn’t over or undercooked.
Making meatloaf can be as simple as tossing ingredients in a bowl, mixing until combined, forming this combo into a bread pan, then baking!
Here are a few notes and options about this process…
First we’ve got the onion, which I dice and sauté before adding to the meatloaf. This caramelizes the onion and adds a really nice flavor –this step is totally optional if you don’t want to dirty another dish.
Then we’ve got 1 cup of cooked sweet potato.
You can do this a few ways – carefully puncture the surface of the sweet potato with a fork. Then either place in the microwave and cook until soft, or bake it in your oven.
Baking the sweet potato in the oven will take far longer, but it’s a great alternative if you’re anti-microwave.
Alternatively, you can steam the sweet potato in a pot with a little water.
Add the sweet potato and onion to a bowl and allow them to cool. Then add the remaining meatloaf ingredients and stir until completely combined.
It’s easiest to mix the ingredients by hands, but I completely understand if that grosses you out! Put on a pair of gloves or find a sturdy utensil that’ll do the trick.
Place this combo in a loaf pan, and flatten the top with your hand or a utensil.
Another option for baking the meatloaf is to scoop the combo into muffin tins. This is a great option for those who won’t be able to eat the entire dish in one sitting.
(I typically freeze the meatloaf muffins and defrost when I’m in a pinch – having premade meals like this makes clean eating significantly easier).
Then run (don’t walk) to wash your hands with super warm water and soap. Yikes – gross.
In a small bowl, combine the glaze ingredients. Scoop this combo on top of the meatloaf and spread evenly.
Mmm mmm mmm… meatloaf is all about the glaze! It adds an interesting sweetness to this otherwise savory dish.
Then bake in the oven at 350° for 60 minutes. How easy was that?! You’re almost done!
After 60 minutes take the meatloaf out of the oven. Use a spoon to scoop the grease from the pan into a jar.
Place the meatloaf back into the oven and cook for about 30 more minutes. You’ll know the meatloaf is done when a meat thermometer reads 160° – 165°. The edges of the meatloaf should be brown. We don’t want any pink here!
After all that it’s pretty easy work!
You may be looking at your meatloaf and thinking that it’s not the prettiest of dishes. Fear not. Meatloaf isn’t pretty. Which is why you never see it on the cover of gourmet magazines!
Sometimes the ugliest of dishes are the most delicious 🙂
I love serving this meatloaf over cauliflower rice or with a kale salad.
Meatloaf is notorious for making delicious leftover sandwiches…
Now, if you’re paleo (which would make sense seeing as this is a PALEO recipe) you won’t be making a traditional sandwich. But that doesn’t mean you have to miss out on the concept entirely…
Slice two pieces of potato (I love using sweet potato slices), then bake in the often until soft and BAM! You’ve got 2 slices of paleo friendly “bread” ready for the perfect meatloaf sando!
- ½ Cup Paleo Ketchup
- 2 Tablespoons Coconut Aminos
- 1 Tablespoon Honey
- Preheat the oven to 350°.
- Optional: sauté the diced onion.
- Add all meatloaf ingredients to a bowl [b](make sure the onion, if sautéed, and sweet potato have cooled)[/b] and stir until completely combined. It’s easiest to mix using your hands.
- Place combo in a loaf pan, and flatten the top with your hand or a utensil.
- In a small bowl, combine the glaze ingredients. Scoop this glaze on top of the meatloaf and spread evenly.
- Bake in the oven for 60 minutes.
- After 60 minutes take the meatloaf out of the oven. Use a spoon to scoop the grease from the pan into a jar.
- Place the meatloaf back into the oven and cook for about 30 more minutes. You’ll know the meatloaf is done when a meat thermometer reads 160° – 165°. The edges of the meatloaf should be brown. We don’t want any pink here!
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