Grass-Fed Meat Loaf By Pauli Halstead


  • 1½ pounds grass-fed ground beef
  • ½ cup raw milk, or almond milk
  • 1 egg, slightly beaten
  • 1 teaspoon salt
  • ½ teaspoon dry mustard
  • 1 tablespoon aged balsamic
  • Several grinds of pepper
  • 1 cup almond meal (to replace bread crumbs)
  • 1 cup thinly sliced mushrooms
  • ½ onion, finely chopped
  • 2-3 hard boiled eggs, peeled
  • Glaze: 4 tablespoons homemade grilled tomato ketchup and 1 tablespoon aged balsamic vinegar


Preheat oven to 350 degrees.

Mix the glaze, ketchup and balsamic vinegar, in a small bowl.

In a large bowl combine the goat’s milk, lightly beaten egg, balsamic vinegar, seasonings, and almond meal. Let stand for about 5 minutes.

Mix in the ground beef, mushrooms and onion.

In a 9×13 inch glass baking dish, shape the meat mixture into a loaf placing the hard boiled eggs in the center.

After one hour of baking brush the glaze on the meatloaf and return to the oven for about 10 minutes.

To serve, slice across the loaf revealing a cross section of eggs and place on a plate.

Serves 6.

Source: Primal Cuisine: Cooking for the Paleo Diet by Pauli Halstead