Happy Saturday Noodles!
As I sit here shoveling leftover meatloaf in my face I figured I should probably post this recipe! Quick and easy this is by far my favorite meal for leftovers! Pair it up with some zero sugar added ketchup and some Tapatillo and I’m in heaven.
Before we start, I have one thing I want to share with you. 1st is the life changing Christmas present THE CUISINART FOOD PROCESSOR….Holy shit it’s incredible. Up until now I only had a little tiny one, about a 1 cupper. Making salsa and cauliflower rice in 20 batches is NOT fun. There’s about 20 different do-hickies that come with it and let me just tease you with a little Sweet Potato hash brown recipe that will be up next week. Yeah, that just happened. Anyway, if you don’t have one start looking into getting one, they have them used all the time on craigslist! I made absolutely perfect cucumber slices for my “chips” and salsa the other night. Brilliant.
Simply Paleo Meatloaf- You’ll Need:
1 lb grass fed ground beef
1 lb ground pork
4 slices bacon
1 cup almond flour
2 eggs
1 whole onion (finely chopped, go Cuisinart!)
6 cloves garlic (finely chopped, go Cuiniart!)
2 tbsp cajun seasoning (or something of the sort)
4 tbsp zero sugar added ketchup (and read the ingredients!!)
Salt and pepper
Meatloaf pan
Preheat the oven to 350 degrees. There is a saying in chef-land that if you don’t use your hands to make meatloaf it will be gross and cursed. So roll up your sleeves and get to some meat squishing. Place all of your ingredients except the bacon in a large bowl and get your damn hands dirty!
PRO TIP: Use a fork and mix up the egg first in the same bowl.
Mix it up well but not too well, over handling your meat changes the texture, and if you want your hands in cold meat any longer than absolutely necessary you’re just weird. Place the mixture in the meatloaf pan and press it down, tuck it in nice and tight. Place the bacon sliced on top and pop this in the oven for 40 minutes. After 40 minutes are up turn the heat on the oven up to broil and get that bacon crunchy! Keep an eye out though on those broilers! Slice it up horizontally (across the grain from the bacon) and serve.
Excellent (and perhaps better the next day), great for lunches throughout the week. For a cool brekkie idea, fry up a couple of eggs and place them on top of a slice of meatloaf!
Live to Thrive,
Lauren
I have been looking for a good meat loaf recipe! I don’t recall ever having seen ground pork at my grocery store. Do you think turkey would work too?
@Megan
I don’t think Turkey would make a good substitute for pork. If you haven’t seen pork, ask at the meat counter if they can make it. Some places still have in-house ground meat set-ups. I think I would sub in more ground beef instead if you can find any. Just my thoughts.
tried it. BRILLIANT. im throwing some spinach, kale, and sweet potato on the next one. YUM!
Great recipe and was yummy, but 40 minutes is waaaaay too short, at least in my experience. This meatloaf took nealy an hour and 15 minutes to be cooked throughout.
Hey Joey, this is where the internal thermometer works great!! Some oven temps vary pretty drastically. My dad just bought me an inner oven thermometer too! Happy cooking!
I found your recipe about five weeks ago, made it and absolutely fell in love! I wanted to make it for my parents tonight but couldn’t find it anywhere. I search for days and I finally found it! I’m making it tonight and I know they’re going to love it. There’s no other meatloaf recipe out there quite like this one.
Thanks for sharing. I have bookmarked you and I’ll be trying some more of your recipes!
Awesome Heather!! I’m so happy you like the meatloaf!!! These are the comments that make me enjoy what I do to the max!!!! #paleolove
Hi, I’m just wondering what size your pan was? Is it just a regular loaf pan?
This meatloaf rocks! I love having this meatloaf for leftovers for the week, it is especially good with a couple of fries eggs (runny yolk) on top!!!
Hi Liz! Yep just a regular old meatloaf plan.
@Josh- thank you so much! Holy crap that’s a brilliant idea with the fried eggs. BOOM!
Any suggestions on how to make this but in the cupcake pan, also what would the ideal internal temp be? Thanks, looks delicious!!!!
Hi Lora! Thanks for the comment. I bet you could do this really easily! You could make up the same mixture fill your muffin cups up about 3/4 of the way. If you have leftover meat you could always freeze it or you could make a couple of batches. Bake at 350 for 25 minutes. Perhaps cook the bacon before hand and sprinkle crispy bacon over the top! Let me know how this tastes! I love the idea of portable meatloaf cups!!
xoox
Lauren