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)
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.
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.
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 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