Paleo Version of Meatloaf - PaleoHacks.com

Paleo Version of Meatloaf

2011-05-25T14:49:31Z

I'm trying to come up with more dinner options that are paleo and will keep my husband happy as well. I made meatballs based on MDA's recipe (ground beef, ground pork, and liver) and they turned out wonderful! Hubby, however, refuses to eat meatballs without spaghetti and spaghetti squash is not an option for him.

I'm thinking of taking on meatloaf, but this is new territory for me and I know the traditional recipe calls for breadcrumbs.

Anyone have a paleo version of this recipe? Bonus for sneaking liver in there. 8)

Answer by StephNY for Paleo Version of Meatloaf

2011-05-25T14:53:52Z

I've personally never made meatloaf with breadcrumbs, even prepaleo. I just use egg for a binder (when I remember), otherwise I just load it up with shredded veggies and season it.

Haven't tried putting in liver yet, though.

Answer by Hurricane for Paleo Version of Meatloaf

2011-05-25T15:00:13Z

I personally love to use ground bison if you can get it but beef works great.

Shred carrots, onion, zuchini and celery and then use egg for a binder (for added flavor ground pieces of pistacio are great). I usually make a sauce w/ tomatoes, tomatoe puree italian seasoning garlic onion and a few other spices and pour it over the top and bake it for 45 min or so at 375-400.

The bison tastes best with a warm almost cinnamony taste but beef is awesome too (grass fed of course.

Answer by Joshua for Paleo Version of Meatloaf

2011-05-25T15:23:47Z

I've used crushed pork rinds after realizing they could make a decent "crouton" in salads.

If you are anywhere near a Mexican Grocer/Mercado, you can huge cracklins (Chuccarrones) that will grind up great.

As an a-side, they make a great base for no-beans meat chili.

Answer by Ben for Paleo Version of Meatloaf

2011-05-25T15:48:31Z

Here's my meatloaf recipe:

Cook some bacon (we use .5 lbs), crumble it, save the fat, get some beef (we use 1-2 lbs), and then mix the crumbled bacon into the meat with diced tomatoes (large can, or 2 fresh tomatoes. We prefer canned.), onions (1 medium) and matchstick carrots (whatever you like).

Then make a "loaf" one handful at a time, being mindful to not pack the meat too tight, and finally pour the bacon fat over the top.

Bake until done at 350 degrees F (to avoid burning all the fat), and there ya go! My wife and I LOVE it.

Answer by Lizzish for Paleo Version of Meatloaf

2011-05-25T16:30:31Z

I use mushrooms as binder in meatloaf and meatballs. Either pulverize dried mushrooms in a blender, or puree fresh ones, then sautee a bit to get rid of the mushroomy taste. As for liver, I've found that I can sneak up to 1cup liver into meatloaf per 2 lb grass fed ground beef. Our meatloaf looks like this:

-1 cup pureed liver - 2 lb grass fed ground beef - 1 large onion - several cloves roasted garlic - 1 pint fresh mushrooms, pureed and sauteed, or 1.5 oz dried mushrooms, pulverized in food processor - 3-4 eggs

This makes a TON of meatloaf, so we have it for dinner, then I will use leftovers for chili or to throw into a curry with veggies the next night.

Answer by MauraZehuva for Paleo Version of Meatloaf

2011-05-25T16:43:07Z

I roast off all my veggies then whiz em in the food processor add to the meat mixture with egg,some heavy cream and a few tablespoons of flax meal

Answer by Alfredo for Paleo Version of Meatloaf

2011-05-25T16:57:36Z

Just find any standard meatloaf recipe, use unsweetened coconut flakes in place of bread crumbs, and skip the glaze.

Answer by MelissaC for Paleo Version of Meatloaf

2011-05-25T17:12:01Z

This doesn't answer the meatloaf question but I have a few recommendations for possible spaghetti solutions for your meatballs. My favorite pasta substitutions are zucchini or green beans.

For the zucchini I use a mandolin to slice the zucchini into long thin strips. Then wrap them in paper towels and let them dry out for about an hour. Then saute them just enough to warm them up and get them a little soft and then pour your sauce and meatballs on top.

With the green beans I use the frozen french cut green beans (long stringy ones) I just heat them up and them sauce them.

It's not the same as pasta but it works for holding all the sauce and meatballs and it still tastes great.

Answer by Airborne64 for Paleo Version of Meatloaf

2011-05-25T21:05:18Z

I made a Paleo meatloaf last week and I thought it was great however, my kids thought differently. It was to spicy for them. 2 pounds of meat 1 cup Almond meal (Trader Joes) 2 whole eggs 1 - 6oz can of tomato paste 1 tablespoon crushed garlic 1/2 cup basil 1 teaspoon marjoram 2 teaspoons finely ground black pepper * Here is where I changed the recipe: 1/2 red onion 3/4 red pepper 3/4 dell pepper

Yummy... Enjoy

Answer by Kamal for Paleo Version of Meatloaf

2011-05-25T22:06:26Z

Has anyone used potato flour to change the consistency? (P.S. The paleo version of meatloaf seems to retain most of the qualities of the original, no matter what)

Answer by Spelhaug52 for Paleo Version of Meatloaf

2011-05-26T00:03:17Z

Meat loaf, the way I grew up with it: 1 lb hamburger 1 lb ground poultry 1 lb ground pork 1 lb ground venison Mix, cut in two. Freeze half, bake other w/ strips of bacon on top at at 350 until done. Any questions?