Paleo Meatloaf

Paleo Meatloaf

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This is a great meatloaf that you can prepare this weekend to have for lunches all week! This recipe is versatile – add any other vegetables you’d like. I’ve kept it simple with some carrots but spice things up with some leafy greens or whatever vegetables you have in your fridge! For all of you allergy or food sensitivity sufferers out there, have no fear – this recipe is dairy-free, soy-free, nut-free and gluten-free :)

Paleo Meatloaf
Serves 6
A delicious meatloaf for all of the allergy and food sensitivity sufferers out there. This recipe is dairy-free, gluten-free, nut-free and soy-free.
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447 calories
19 g
156 g
27 g
31 g
10 g
256 g
533 g
5 g
1 g
14 g
Nutrition Facts
Serving Size
256g
Servings
6
Amount Per Serving
Calories 447
Calories from Fat 242
% Daily Value *
Total Fat 27g
42%
Saturated Fat 10g
51%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 156mg
52%
Sodium 533mg
22%
Total Carbohydrates 19g
6%
Dietary Fiber 3g
13%
Sugars 5g
Protein 31g
Vitamin A
161%
Vitamin C
14%
Calcium
10%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 lbs of grass-fed ground beef
  2. 1 yellow onion, chopped
  3. 1 tablespoon coconut oil
  4. 1 roasted red pepper, diced
  5. 2 1/2 cups carrots, diced
  6. 2 eggs
  7. 3/4 cup almond flour
  8. 1 1/4 cup of tomato sauce
  9. 3 teaspoons basil, dried
  10. 3 teaspoons rosemary, dried
  11. 3 teaspoons thyme, dried
  12. 1 teaspoon pink Himalayan sea salt
Instructions
  1. Preheat oven to 375F.
  2. Saute onion and roasted red pepper in coconut oil in a skillet on the stove until onion is translucent.
  3. Next step is optional: I steam the carrots then pulse them in the food processor to add volume to the meatloaf. You can also throw them in the skillet with the onion and red pepper until they are soft.
  4. Whisk eggs in separate bowl and add almond flour, 1/4 cup of tomato sauce, 2 teaspoons each of basil, rosemary and thyme and 1/2 tsp pink Himalayan sea salt.
  5. Add ground beef, onion, red pepper and carrot into bowl and mix thoroughly with your hands or a large spoon.
  6. Spread meat mixture in a large casserole dish and level out with a spoon.
  7. Mix remaining 1 cup of tomato sauce, 1 tsp each of basil, rosemary and thyme and 1/2 tsp pink Himalayan sea salt in separate bowl.
  8. Top 1/4 of sauce mixture over meatloaf and bake in the oven for 30 minutes uncovered.
  9. At 30 minute mark, remove meatloaf from oven and top with remaining sauce.
  10. Bake for an additional 5 minutes or until meat it cooked through.
  11. Enjoy :)
beta
calories
447
fat
27g
protein
31g
carbs
19g
more
Grounded Health Nutrition http://www.groundedhealth.ca/
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