Oh meatloaf. It’s one of those things that you think would just BE paleo all the time, given the first four letters of the name.  But then there’s the breadcrumbs.  Luckily, they are completely unnecessary.  I’ve found that the breadcrumbs and egg tend to work together, balancing out the moisture.  If you’re going to leave one of them out, it’s better to exclude them both.

This meatloaf gets it’s moisture and depth from lots of vegetables and a sweet and tangy glaze (which is ketchup free!)

Naturally, mashed cauliflower is a perfect pairing.

This recipe makes 2 decent sized meatloaves.  It’s one of those recipes that’s just as easy to make a lot as it is a little, so I figure why not?  Who doesn’t love meatloaf leftovers?  It’s also very freezable.

Preheat oven to 325. 

For the glaze:

1/3 C tomato paste
3 T coconut aminos
2 T honey
1 t hot sauce (many are gluten-free, just check the label)
3/4 t ground cumin
3/4 t ground coriander

Combine all ingredients and stir to combine.  Set aside

For the meat:

4 pounds grass fed ground beef
1 onion, roughly chopped
1 bell pepper, roughly chopped
2 carrots, roughly chopped
6 cloves garlic, peeled
small handful fresh parsley, somewhat stemmed

Put the beef in a large bowl and add the remaining ingredients to the bowl of the food processor and pulse 7-8 times or until the vegetables are very finely minced, but not pureed.  Add to the bowl with the beef, along with a good pinch of each sea salt and black pepper.  Reserve 1/4 C of the glaze, and add the remainder to the beef.  Mix as thoroughly as possible without overworking the meat.

Line a cookie sheet with parchment paper and form the beef mixture into two loaves onto it.  Brush the remaining glaze over the meat.

If you have a probe meat thermometer, set it to 155.  If not, cook the meatloaf for one hour and check the temperature.  It will most likely take up to 90 minutes to get to 155.

Serve with mashed cauliflower and extra hot sauce, if desired.

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    • I used to use gluten-free tamari, but swapped it out for coconut aminos because I avoid soy. It’s basically adding a salty savoriness, so you could just add a bit of salt.

  1. Adding some almond meal with an egg is a great binder. I make my own by taking some raw almonds and processing them. I also use the almond flour, seasoned to coat chicken and bake them. Delish

  2. This looks really yummy and I’d like to make it this week. One quick question – do you think the finished product would freeze well? I have a baby on the way and am looking for recipes I can freeze and reheat later when I’m sleep deprived. Thank you!

      • I made this tonight, it came out so good! The only changes I made were to replace the full onion with the half onion and crimini mushrooms I had languishing in the fridge, and to omit the parsley because I was out. Otherwise, I followed the recipe and it came out perfectly. I think my husband may have hurt himself with second portions.

        Thanks so much! I can’t wait to stick the other loaf in the freezer and have a delicious meal ready to go when the baby comes!

    • It’s probably best to slice it before you freeze it for easier reheating. If you have a vacuum sealer, use that. If not, just putting it in freezer bags works fine. To reheat, thaw in the fridge overnight (or longer if needed) and then heat at 350 for 20 minutes, covered. Hope that helps!