I haven’t always liked meatloaf. It seems to be one of those foods from my childhood that I had to choke down. My mom is an excellent cook and I am sure it was delicious, but something about eating a loaf of meat didn’t appeal to my young palette. I have since mended my ways and am now more of a carnivore than I ever thought I would be. Trying to eat more Paleo meals has really given me a craving for MEAT! There needs to be an entire post about what I’ve learned about feeding my body over the past couple of months, and I will get around to it, but for now, here is another recipe. I took my mom’s meatloaf recipe and adapted it slightly.
Paleo Elk Meatloaf
1 – 1 1/2 lbs ground beef or elk, thawed if frozen (I use elk because it’s what I have, but beef is wonderful too)
1/2 c ketchup
1/4 c almond flour
2 tsp Worcestershire sauce
1 large egg
2-3 tsp seasoning salt (I use this brand and it’s heavenly)
Mix everything together – I just use my hands and squish it all up. There is something kind of satisfying about this part! Once it’s mixed well, form it into a loaf and place into your loaf pan.
Bake at 350 degrees for 1 hour (make sure you read about the sauce below, as it needs to go on half way through bake time). After you place it in the oven, you can make the sauce.
1 1/2 T vinegar
1/2 c ketchup
1 1/2 T Worcestershire sauce
1 T coconut sugar
1/4 c water
Whisk sauce ingredients together and put aside.
When the meatloaf has been in the oven for 30 minutes, pull it out and pour the sauce on top. Return to oven and cook for the additional 30 minutes.
My family LOVES this meatloaf. My girls (all three, including my 9 month old) devour it every time. It’s one of those “almost every week” recipes around my house these days, now that I’ve altered it to be more Paleo friendly. It’s moist but not mushy, and has great flavor. I’m picky about my meatloaf texture, and this one is just right for me. It’s also super easy to throw together if you give yourself enough time to bake it. I served it yesterday with mashed cauliflower and beets from the garden and it was scrumptious! This is one of those recipes that I kind of just dump everything into without measuring, so I have tried to come up with “suggested” measurements. I don’t think you can go wrong experimenting a little!