Thanks to Megan Keatley at Health-Bent for sharing a fantastic looking meatloaf recipe that is Paleo-friendly!
We were having some friends over the other night and I had two hours to get to the store and have dinner ready and sitting on the table. What the heck was I was going to make? Paleo Meatloaf. Instead of shaping it into a mound-shaped loaf, I decided to cook the meatloaf in cake pans. Instead of two hours, it took less than one. The key to moist meatloaf is fat–a combination of 80/20 beef and a smidge of ground pork and let us not forget, the secret ingredient, baconnnnnn. Top it with our own version of homemade ketchup–and dinner is practically done.
1 lb ground pork
2 lb ground beef
1 c almond flour
1 c of tomato sauce (recipe below)
10 slices of bacon
1 15 oz can of fire roasted tomatoes
1 1/2 c (about 1) roasted red pepper
1/2 onion, roughly chopped
4 cloves garlic
Place your oven rack in the middle of the oven and preheat it to 350ºF.
In your food processor blend together all the ingredients for the tomato sauce.
In a large bowl use your hands to mix together the ground meats, eggs, almond flour, tomato sauce and salt & pepper. Separate the meatloaf mixture into two 9 inch cake pans. Fill the cake pans to the brim, as the meat loafs will shrink considerably as they cook. Top with the slices of bacon.
Bake for 45 minutes. Turn the oven to broil and get the bacon crispy, about 10 minutes.
While the meatloaf is baking, pour the rest of the tomato sauce into a small saucepot and simmer over medium heat.
Once cool, remove the paleo meatloaf from the pan and slice on the opposite direction you placed the bacon–against the grain, just like meat. Top with the tomato sauce and serve immediately.
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