Tuesday, August 27, 2013

Paleo Meatloaf

When I was a kid, I was not a fan of meatloaf, to say the least. One of my kids said to me recently, "When someone says, 'I don't like meatloaf,' someone else always says, 'Well, then, you haven't tried my meatloaf!'" Ha! It's funny, but it's totally true, and kind-of interesting. Nevertheless, if you don't like meatloaf, then you may not care for this recipe, but I feel like I have nailed this one pretty well, after lots of fiddling around with it. So, if you are the meatloaf type, you're in for a treat! For my vegetarian readers, I will not have a variation for you today, but I do happen to have a killer lentil loaf recipe that is quite delicious...for another day.

Paleo Meatloaf 

2lbs. ground beef 
2 eggs
1 cup cheddar cheese, grated
1 small onion, chopped fine
1 cup blanched almond flour
1 cup marinara sauce
1tbsp. prepared mustard
1tsp. sea salt
1tsp. black pepper
2tsp. each - dried basil, oregano, thyme
1tbsp. each - garlic powder and onion powder

Prepare a baking sheet by wrapping it in aluminum foil, or covering with parchment paper. Preheat oven to 350 degrees. Mix ground beef, 3/4 cup cheddar cheese, eggs, almond flour, onion, seasonings and 1/2 cup marinara sauce. Knead with your hands until well combined. Shape into a round loaf and place on prepared baking sheet. Bake for 50 minutes, then pour the remaining 1/2 cup of marinara over the loaf and sprinkle on the remaining 1/4 cup of cheese. Bake for another 25 minutes. Allow to rest for 5-10 minutes. Slice and serve! 

Substitutions Possibilities:

-Ground turkey for ground beef. I use hormone and antibiotic-free ground beef.

-You can omit the cheese or use another type. I use organic raw cheddar or jack, and sometimes goat cheese.

-3 slices bread crumbs or 1 cup rolled oats for the almond flour.

-1 cup tomato sauce or 1/2 cup ketchup for the marinara sauce. I use Whole Foods brand marinara sauce.

-You can omit the prepared mustard or use 1tsp. dried mustard. I have used almost every sort of mustard in this with good results. 

-Fresh herbs and/or fresh garlic would be delicious as well. Usually, you substitute 1tbsp. of fresh for 1tsp. of dried herbs. The onion and garlic powders I get from Bulk Herbs Store are so delicious, and truly add a heap of flavor to any dish.




And finally...something I love to do with this recipe, is to preheat my Weber gas grill, instead of the oven, on indirect medium heat. I follow the same baking times and procedures, baking on the prepared pan with aluminum foil, and not directly on the grill. It is a tasty meal and doesn't heat up the kitchen!

...If I can do it, you can do it! Enjoy!



  1. We are trying this for dinner tonight!

  2. Loved it! Even my oldest (one that doesn't care for meat very much at all!) asked for seconds. I was able to use some fresh herbs from my garden, which is always a bonus :) Thank you!