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:
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.