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Meatloaf is the classic, quick meal and a versatile childhood favorite. Meatloaf can help you clean out your fridge, as well as provide you with an easy, healthy staple dish.
To make meatloaf WLC-compliant, you’ll need to take out the traditional breadcrumbs and the store-bought ketchup topping, but losing those ingredients will not stop us from creating a fabulous dish. And, in fact, doing so will also make this a paleo meatloaf and a gluten-free meatloaf.
If you’re new to meatloaf, just follow the ingredients and directions as written (this recipe is based off of Everyday Maven’s paleo-style old-school meatloaf. If you consider yourself “intermediate” to “advanced” at meatloaf-making, then feel free to experiment. Meatloaves can be made with all kinds of ground meats, a variety of vegetables, and any herbs and spices you want. You can make this as “classic” or as international as your tastes desire.
In the end, what’s important is that meatloaf is great for dinner and leftovers, can be made in advance and eaten all week long, and is a serious time saver.
Easy-to-Make Gluten-Free, Grain-Free, Paleo Meatloaf
To make meatloaf WLC-compliant, you’ll need to take out the traditional breadcrumbs and the store-bought ketchup topping, but losing those ingredients will not stop us from creating a fabulous dish.
- 4 small cloves garlic finely chopped
- 1/2 a large yellow onion or 1 small yellow onion chopped
- 1/2 cup flat leaf parsley finely chopped
- 2 tbsp tomato paste
- 1 tbsp coconut aminos
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 2 teaspoons kosher salt
- 3/4 teaspoon ground black pepper
- 2/3 cup almond meal
- 2 large eggs beaten
- 1.5 pounds lean ground beef
- 1 pound ground pork
- 3 to 4 hard-boiled eggs
- 2 tablespoons tomato paste
- 2 teaspoons ghee or olive oil
Preheat oven to 350 degrees Fahrenheit.
Chop the onion, garlic, and parsley. (Alternatively, throw the onion and garlic in the food processor and process until chopped, but not watery.) Remove to a mixing bowl.
Stir in the chopped parsley. (You can also chop the parley in the food processor, but do it separately from the onions and garlic.)
Add tomato paste, coconut aminos, paprika, oregano, salt, pepper, almond meal, and beaten eggs to the bowl. Mix well.
Add ground meat. Incorporate until mixed, but don't over mix or it'll get dense.
Place half the mixture into a loaf pan and make a trough down the center.
Place the three hard-boiled eggs down the center, in the trough.
Cover the eggs with the remaining meat, making sure to fill in any air pockets.
Combine the topping ingredients, then spread the topping evenly over the meatloaf.
Set your loaf pan on top of a baking pan covered with foil in case the juices bubble over.
Bake for 90 minutes.
Remove from oven and cool for 15 more minutes.
Use a couple spatulas to remove the meatloaf from the pan.
Slice and enjoy!
Those are the basics. Once you have this part down, then you can experiment with different ingredients — various meats, different vegetables, herbs, spices, etc.