Paleo Recipes: Grassfed Meat Loaf

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This is delicious! I am not generally a fan of meatloaf but this is by far the best I’ve ever tasted. Another fabulous paleo recipe from the wonderful high-quality series designed by Pauli Halstead, and featured in her book, Primal Cuisine: Cooking for the Paleo Diet. Meatloaf often contains bread crumbs, but this recipe has all the flavor without non-paleo ingredients. Please share! Buttons are to the left and at the end of the post.

Grassfed Meat Loaf
Serves 6
From Pauli: Meat loaf and mashed potatoes were always on the menu when I was growing up. I am sure your family will find this version fun, with the eggs in the middle of the loaf. Serve with cauliflower "mashed potatoes". To complete the meal serve the meal loaf with an abundant salad.
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Ingredients
  1. ½ cup pastured cream, raw milk, goat's milk, coconut milk or almond milk
  2. 1 pastured egg, slightly beaten
  3. 1 teaspoon salt and several grinds of pepper
  4. ½ teaspoon dry mustard
  5. 1 tablespoon aged balsamic vinegar
  6. 1 cup very finely chopped almonds (instead of breadcrumbs)
  7. 1½ pounds grassfed ground beef
  8. 1 cup thinly sliced mushrooms
  9. ½ cup yellow onion, chopped
  10. 2 to 3 hard-boiled eggs, peeled
The Glaze
  1. 4 tablespoons homemade grilled tomato ketchup, or organic ketchup
  2. 1 tablespoon aged balsamic vinegar
Instructions
  1. Preheat oven to 350 degrees.
For the meat loaf
  1. In a large bowl combine the cream (or milk), beaten egg, salt and pepper, dry mustard, balsamic vinegar and finely chopped almonds. Let the mixture stand for about 5 minutes and then add the ground beef, mushrooms, and onion. Mix to incorporate all ingredients. In a 9 X 13-inch glass baking dish, shape the meat mixture into a loaf, placing the hard-boiled eggs in the center.
For the glaze
  1. After one hour of baking, mix the glaze ingredients - the ketchup and balsamic vinegar - together and brush on the meat loaf. Return to the oven for about 10 minutes.
To serve
  1. Cool the meat loaf for about 5 minutes and then slice the portions to reveal the cross section of eggs. Place the meat loaf on the dinner plates. Pass the cauliflower "mashed potatoes" and salad.
Notes
  1. Alison's note: I use almond meal in place of the cup of finely chopped almonds.
Adapted from Primal Cuisine: Cooking For The Paleo Diet
PaleoNonPaleo http://paleononpaleo.com/

pauli halsteadPauli has over 30 years experience in the restaurant and catering business, and her recipes produce dishes that could grace the table of a fine dining establishment, yet are simple to prepare too.
   
Resolving her health issues though adopting a paleo/Primal diet, Pauli has become passionate about the lifestyle and now brings her extensive experience to bear when creating delicious paleo food. The above paleo recipe is from her book, Primal Cuisine: Cooking for the Paleo Diet, available from Amazon.com and Barnes & Noble. You can find out more about Pauli at her website: Primal Cuisine and on Facebook.



amazon, modern no nonsense guide to paleoAre you struggling to sustain a paleo lifestyle change? Or not sure how to start? Or perhaps those around you are resistant and you're feeling undermined and unsure. The Modern, No-Nonsense Guide to Paleo provides practical tools to ease the transition to a full-on paleo life. Each chapter includes strategies, tips and checklists to identify the actions to power you on your paleo journey and create sustainable change. Buy it at Amazon.com.

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Alison Golden writes on the topic of paleo over at Paleo/NonPaleo. She aims to share ideas, inspire and motivate readers by teaching them how to live paleo in a non-paleo world. She is also the author of the bestselling book, The Modern, No-Nonsense Guide to Paleo, a unique tool that gives the reader hundreds of strategies to navigate the learning process to successful paleo living.

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