Traditional meatloaf includes breadcrumbs, eggs and some sort of sauce, like ketchup. I am not a big fan of meatloaf with ketchup, and when I adopted a more Paleo way of eating, I cut out the breadcrumbs, but still used to include eggs. One night, I didn't have any eggs, and it was still great, so this is the recipe I stick with and hope you enjoy it too!
1.5 lb Grass-Fed Ground Beef
1/2 Medium onion
2 cups Mushrooms (I usually use Crimini mushrooms and this measurement is an estimate based on whole mushrooms)
1 tsp Sea Salt
Pepper to taste
1 Tbsp Fat (Olive Oil, Butter, Ghee, Avocado Oil, Coconut Oil, Bacon Grease, etc)
1. Pre-heat oven to 350.
2. Mince carrots, onions, and mushrooms in a food processor.
3. Sauté vegetables in cooking fat, until soft, and then let cool.
4. Mix cooled vegetables with sea salt, pepper and ground beef, using your hands, until well combined.
5. Form a loaf in a baking pan and place in pre-heated oven.
6. Cook for about 45 - 60 minutes, until internal temperature reaches 160 degrees.
7. Enjoy with a side of roasted broccoli, cauliflower mash, sautéed greens, etc!
- You don't have to sauté the vegetables first. The flavor will be a little bit different, but it can be a big difference in time, if you don't do the sauté step.
- You can make it in advance and heat it up by slicing it and doing a quick pan fry with a little olive oil.
- This recipe would also be good with minced garlic, 1/2 - 1 tsp Turmeric, and even a little pesto mixed in.