Paleo Meatloaf


Kyle Deneke

Mar 08, 2010

I like this recipe because it’s easy to make with whatever ingredients you like. You can use a number of different veggie and meat combinations. Get creative!

For the meatloaf:

1 medium onion, diced (the smaller the dice the better)
8 oz mushrooms, diced (the smaller the dice the better)
2 lbs ground meat (you can use whatever you like – turkey, beef, pork). I like a combo of 1-1/2 lbs beef and 1/2 lb pork.
2 eggs
2 cloves minced garlic
salt & pepper

For the Paleo Ketchup:
1 14 oz can of crushed fire roasted tomatoes
A couple of tablespoons of tomato paste

Make the paleo ketchup first:
Add the fire roasted tomatoes to a small sauce pan. Add 3-5 tbsp of tomato paste, depending on what consistency you like your ketchup. The more tomato paste, the thicker it will be. Let it heat through. Voila! Paleo ketchup!

Now for the meatloaf. Add some olive oil or butter to a large skillet over medium heat. Throw in your diced onion. Stir it around a minute or two. Then throw in the diced mushrooms. Sometimes I add more olive oil at this point because the mushrooms really soak it up. Season with salt and pepper and saute until tender.
Throw the onions and mushrooms in a large bowl and let them cool a few minutes. Then add the meat, egg, garlic and season with some salt and pepper. Add in 1/3 cup of your paleo ketchup and mix with your hands.
Place the mixture onto a large baking sheet that is lined with parchment paper. Shape it into a loaf shape. Mine is usually about 9 inches long and 5 inches wide. I like this method better than using a loaf pan because the grease doesn’t get trapped. It can drain away from the loaf and then you get that nice crust on the outside of your meatloaf instead of soggyness!
Bake in a 400 degree oven for 45-50 minutes or until 160 degrees. Baste meatloaf with ketchup twice during cooking. And I like to serve extra on the side for dipping too!

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