I’m a big fan of meatloaf as a comfort food but haven’t taken the time to figure out how to convert any recipes to paleo so I was SUPER happy when Stacy told me about a Paleo meatloaf recipe that she found at Paleo Newbie! She tried it and said it was fabulous. The only thing she did differently was using fresh spinach instead of frozen and she said it worked out great. Here’s the recipe:
- 2 lbs ground beef or ground turkey
- 3 eggs, whisked
- 1/2 cup almond flour
- 1/2 onion, finely diced
- 1 (10 oz) package of frozen spinach, thawed and drained
- 1/2 red belle pepper, finely diced
- 1/2 cup BBQ sauce or ketchup
- 1 tsp chili powder
- 1 tsp salt
- 2 cloves garlic, minced
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp cayenne
- 2 tbsp olive oil (for cooking the veggies)
- Preheat oven to 350 degrees.
- Saute peppers and onions in the olive oil over medium heat until tender. Add spinach, garlic and spices to the pan and stir gently.
- Remove saucepan with veggies from heat and set aside.
- Place raw beef or turkey in a large bowl and pour in the eggs and almond flour. Mix the ground meat mixture with your hands and then add in the veggies from the saucepan. Combine using your hands.
- Form the mixture into a loaf shape and place in a loaf pan or meatloaf pan (it should be slightly smaller than the pan). I’ve always used a baking sheet so my meatloaf isn’t swimming in fats.
- Pour the BBQ sauce or ketchup over the meatloaf so that the top and sides are covered.
- Cook for 60 to 75 minutes. You don’t want to overcook this and end up with dry meatloaf so check it as it gets close to the end. The internal temperature should be 155 degrees.
- Remove from the oven and allow it to sit for 10 minutes. When it’s ready to serve you can add additional BBQ sauce or ketchup if you want.