Paleo Meatloaf: Tasty and Easy to Prepare
Making the best Paleo meatloaf is easy. You will need to source the best possible ingredients that reflect the ideals of a Paleolithic or Stone Age diet. And while you may think that this is a recipe that is only for Stone Age people, we can assure you that the flavors are as traditional as any other meatloaf recipe.
An Overview of the Paleo Diet
The Paleo diet is a plan modeled after the diet of prehistoric man. It uses ingredients that our hunter-gatherer ancestors used before they learned how to farm. Paleo diet practitioners can eat vegetables, fruits, seeds, nuts, fish, nut and fruit oils, and lean meats. When it comes to meats, the animal should be either grass-fed or is sourced from the wild.
It doesn’t use ingredients that are the result of farming methods. Foods that are a no-no in a Paleo diet include grains, potatoes, legumes, refined sugar, dairy products, and salt. It also does not include heavily-processed foods.
The Paleo Meatloaf
One of the mainstays in every Thanksgiving dinner table is a sumptuous meatloaf. It combines the sumptuousness of a Thanksgiving turkey and the delicious flavors of stuffing. And when you adhere to the basic principles of a Paleo diet, you will know that only the best Paleo meatloaf will bring a warm smile to the faces of your family.
Making a Paleo meatloaf is similar to making any kind of meatloaf. The only difference is the choice of ingredients. As much as possible, you are going to use only those that follow the guidelines of a Paleo diet.
For starters, the ground beef should be from grass-fed cattle. You can also pick beef from organically-raised cattle if you want to be strict about the caveman way of eating. An 85% lean beef is ideal. However, you can always go for leaner beef. The 15% fat in beef should help give your meatloaf a better flavor profile compared to going for a 10% fat. However, it is up to you how lean you want your beef to be.
Making an easy Paleo meatloaf also requires the use of seasonings. One has to be very careful about this, especially when it comes to salt. It is best to use sea salt instead of ordinary table salt. The salt that we often use has undergone processing. It may not qualify as a good ingredient for a Paleo diet. Himalayan rock salt is also a good alternative.
A Paleo Meatloaf Recipe You Can Prepare at Home
This Paleo meatloaf recipe calls for two main components: the meatloaf itself and the ketchup or sauce. You can skip the making of the ketchup by buying a commercially-available product. However, it is important to make sure that it is specific for a Paleo diet. It is for this reason that we recommend making the ketchup from scratch. As for the ground beef, it would be best to go for organic, grass-fed beef.
Ingredients for the Ketchup
- 1/3 cup of Medjool dates
- 6 ounces of Paleo tomato paste
- 3 tablespoons of water
- 2 tablespoons of raw apple cider vinegar
- ½ teaspoon of onion powder
- ½ teaspoon of paprika
- ½ teaspoon of sea salt
- ½ teaspoon of garlic powder
Ingredients for the Meatloaf
- 2 pounds of grass-fed, 85% lean ground beef
- 2 whole eggs
- 1/3 cup of almond flour
- 3 cloves of garlic, minced
- 3 tablespoons of Paleo ketchup
- 1 small onion, minced
- 2 tablespoons of ghee
- 2 teaspoons of Paleo mustard
- 1 teaspoon of Italian seasoning
- 1 teaspoon of sea salt
- 1/8 teaspoon of black pepper
- 1/3 cup of Paleo ketchup
- Fresh parsley, chopped
Directions for the Paleo Ketchup
- Remove the pits from the Medjool dates and soak them in hot water. This will help soften the dates. Once soft, drain the water and reserve. If you don’t want your easy Paleo meatloaf to be sweet, you can use ¼ cup of dates instead.
- Put all the Paleo meatloaf ketchup ingredients in a blender. Include the water that you drained from the dates.
- Blend well on high speed. This will create a puree. Scrape the sides of the blender to make sure you incorporate every ingredient in the recipe.
- You can store the meatloaf ketchup in sterilized bottles with airtight lids or in any container with a lid. Put this in your refrigerator. You can use leftover ketchup for up to 2 weeks if refrigerated.
Directions for the Paleo Meatloaf
- Prepare the convection oven by heating it up to 375 degrees Fahrenheit.
- Put a medium-sized skillet on your stove and turn the heat to medium high. Put the ghee and sauté the onions until soft and fragrant. Add the garlic and a small amount of salt. Stir for about a minute before removing from heat.
- Combine the lean beef, almond flour, eggs, Italian seasoning, mustard, salt, black pepper, and 3 tablespoons of Paleo ketchup. Also add the sautéed garlic and onion in ghee. Get a spatula to mix the ingredients. A better option is to mix the ingredients using your hands. Make sure to wash them thoroughly first. You can also wear food-safe plastic gloves to keep the meatloaf free of any contamination. Make sure not to over-mix the ingredients. This can toughen the beef.
- Get a 9-inch by 5-inch loaf pan. Pour the meatloaf mixture into the loaf pan.
- Bake for 20 minutes. Remove the meatloaf from the oven and pour 1/3 cup of Paleo ketchup. Spread it over the meatloaf.
- Return the meatloaf in the oven and cook for 45 minutes more. Check the Paleo meatloaf’s internal temperature. It should read 160 degrees Fahrenheit.
- Remove the meatloaf from the oven and rest for about 10 minutes. Slice the meatloaf. Sprinkle chopped parsley if you want. Store any leftover in an airtight container and place in the refrigerator. This can last for 4 days.
The ingredients we listed in the making of this Paleo meatloaf recipe can be overwhelming. However, this is necessary to obtain the flavors of a timeless classic. Once you taste this, you will be making an everyday Paleo meatloaf for your family to enjoy.