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.

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.

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.

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)

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.

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.

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

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

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

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?