1

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Paleo Version of Meatloaf

Answered on August 19, 2014
Created May 25, 2011 at 2:49 PM

I'm trying to come up with more dinner options that are paleo and will keep my husband happy as well. I made meatballs based on MDA's recipe (ground beef, ground pork, and liver) and they turned out wonderful! Hubby, however, refuses to eat meatballs without spaghetti and spaghetti squash is not an option for him.

I'm thinking of taking on meatloaf, but this is new territory for me and I know the traditional recipe calls for breadcrumbs.

Anyone have a paleo version of this recipe? Bonus for sneaking liver in there. 8)

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 26, 2011
at 12:18 PM

Wow, sounds delicious! Bacon strips on top, what a wonderful idea!

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 26, 2011
at 12:17 PM

Yum, I love spicy stuff. I think I will add some pepper to mine!

66283d390809787a11a81be7ee5fb98d

(280)

on May 26, 2011
at 12:33 AM

Holy motherlode of meat. Well played.

32204af74d219308bcd71a4b071b6f5d

on May 25, 2011
at 09:03 PM

I made a Paleo meatloaf last week and I thought it was great however, my kids thought differently. It was to spicy for them. 2 pounds of meat 1 cup Almond meal (Trader Joes) 2 whole eggs 1 - 6oz can of tomato paste 1 tablespoon crushed garlic 1/2 cup basil 1 teaspoon marjoram 2 teaspoons finely ground black pepper *** Here is where I changed the recipe: 1/2 red onion 3/4 red pepper 3/4 dell pepper Yummy... Enjoy

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 05:25 PM

oooh, that sounds great! I was wondering about some great side dishes...the sweet potatoes sound delish!

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 05:24 PM

Sounds great! I found a recipe for zucchini lasagna that I am making tonight. My husband is kind of veggie-phobic, so I've been preparing him for about a week for tonight, lol. I've got a back-up meal in place for him, but I'm hoping he likes the zucchini! If he does, then sliced zucchini as a stand-in for spaghetti is next on my list! 8)

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 05:21 PM

I love the idea of having leftovers. I am a HUGE fan of chili!

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 05:20 PM

Yum, bacon! Thanks for the recipe! 8)

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 05:19 PM

Thanks! I'll look for some cracklins...8)

922038b6c0ca6a051cc4858218931456

(392)

on May 25, 2011
at 04:50 PM

Oooh good idea. Plus it would hide the mushroom texture (I'm not a mushroom lover!).

246ebf68e35743f62e5e187891b9cba0

(21430)

on May 25, 2011
at 04:40 PM

You can use them, yes... most places here in urban Florida has locally-made "cracklins" that I prefer to the commercial "snack" pork rinds. I find the freshly made ones are less salty (you can even have them made to order in some places and ask for "sin sal, por favor" - you might get a funny look but they are really good.

396679d1e1357eb7e9397ca34c8773ea

(454)

on May 25, 2011
at 03:55 PM

No problem, best of luck with the meatloaf and try some sweet potatoes on the side (bake the slices with cinnamon, a little italian seasoning, and a little coconut oil on em. :-D Yummy.

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 03:28 PM

Are these the pork rinds that are in the chip-style bag? I don't know if there is a Mercado around me, but I will look around for one. This sounds interesting.

07ca188c8dac3a17f629dd87198d2098

(7970)

on May 25, 2011
at 03:26 PM

Trying to slip a little organ meat to your husband, eh?

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 03:05 PM

Wow, I never would have considered pistachios. I will have to look for bison in my area as well. Thanks!

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 02:59 PM

I'll definitely have to try it with shredded veggies! Thanks

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11 Answers

best answer

1
246ebf68e35743f62e5e187891b9cba0

(21430)

on May 25, 2011
at 03:23 PM

I've used crushed pork rinds after realizing they could make a decent "crouton" in salads.

If you are anywhere near a Mexican Grocer/Mercado, you can huge cracklins (Chuccarrones) that will grind up great.

As an a-side, they make a great base for no-beans meat chili.

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 03:28 PM

Are these the pork rinds that are in the chip-style bag? I don't know if there is a Mercado around me, but I will look around for one. This sounds interesting.

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 05:19 PM

Thanks! I'll look for some cracklins...8)

246ebf68e35743f62e5e187891b9cba0

(21430)

on May 25, 2011
at 04:40 PM

You can use them, yes... most places here in urban Florida has locally-made "cracklins" that I prefer to the commercial "snack" pork rinds. I find the freshly made ones are less salty (you can even have them made to order in some places and ask for "sin sal, por favor" - you might get a funny look but they are really good.

3
60c061f4b024f9ac421b27bf93b40ebe

on May 25, 2011
at 05:12 PM

This doesn't answer the meatloaf question but I have a few recommendations for possible spaghetti solutions for your meatballs. My favorite pasta substitutions are zucchini or green beans.

For the zucchini I use a mandolin to slice the zucchini into long thin strips. Then wrap them in paper towels and let them dry out for about an hour. Then saute them just enough to warm them up and get them a little soft and then pour your sauce and meatballs on top.

With the green beans I use the frozen french cut green beans (long stringy ones) I just heat them up and them sauce them.

It's not the same as pasta but it works for holding all the sauce and meatballs and it still tastes great.

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 05:24 PM

Sounds great! I found a recipe for zucchini lasagna that I am making tonight. My husband is kind of veggie-phobic, so I've been preparing him for about a week for tonight, lol. I've got a back-up meal in place for him, but I'm hoping he likes the zucchini! If he does, then sliced zucchini as a stand-in for spaghetti is next on my list! 8)

3
396679d1e1357eb7e9397ca34c8773ea

on May 25, 2011
at 03:00 PM

I personally love to use ground bison if you can get it but beef works great.

Shred carrots, onion, zuchini and celery and then use egg for a binder (for added flavor ground pieces of pistacio are great). I usually make a sauce w/ tomatoes, tomatoe puree italian seasoning garlic onion and a few other spices and pour it over the top and bake it for 45 min or so at 375-400.

The bison tastes best with a warm almost cinnamony taste but beef is awesome too (grass fed of course.

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 03:05 PM

Wow, I never would have considered pistachios. I will have to look for bison in my area as well. Thanks!

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 05:25 PM

oooh, that sounds great! I was wondering about some great side dishes...the sweet potatoes sound delish!

396679d1e1357eb7e9397ca34c8773ea

(454)

on May 25, 2011
at 03:55 PM

No problem, best of luck with the meatloaf and try some sweet potatoes on the side (bake the slices with cinnamon, a little italian seasoning, and a little coconut oil on em. :-D Yummy.

3
922038b6c0ca6a051cc4858218931456

(392)

on May 25, 2011
at 02:53 PM

I've personally never made meatloaf with breadcrumbs, even prepaleo. I just use egg for a binder (when I remember), otherwise I just load it up with shredded veggies and season it.

Haven't tried putting in liver yet, though.

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 02:59 PM

I'll definitely have to try it with shredded veggies! Thanks

2
21fd060d0796fdb8a4a990441e08eae7

(24543)

on May 25, 2011
at 10:06 PM

Has anyone used potato flour to change the consistency? (P.S. The paleo version of meatloaf seems to retain most of the qualities of the original, no matter what)

paleo-version-of-meatloaf

1
A8d95f3744a7a0885894ee0731c9744c

(3761)

on May 25, 2011
at 03:48 PM

Here's my meatloaf recipe:

Cook some bacon (we use .5 lbs), crumble it, save the fat, get some beef (we use 1-2 lbs), and then mix the crumbled bacon into the meat with diced tomatoes (large can, or 2 fresh tomatoes. We prefer canned.), onions (1 medium) and matchstick carrots (whatever you like).

Then make a "loaf" one handful at a time, being mindful to not pack the meat too tight, and finally pour the bacon fat over the top.

Bake until done at 350 degrees F (to avoid burning all the fat), and there ya go! My wife and I LOVE it.

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 05:20 PM

Yum, bacon! Thanks for the recipe! 8)

0
7792d8e2ada34662a3226a7d1952940a

on May 26, 2011
at 12:03 AM

Meat loaf, the way I grew up with it: 1 lb hamburger 1 lb ground poultry 1 lb ground pork 1 lb ground venison Mix, cut in two. Freeze half, bake other w/ strips of bacon on top at at 350 until done. Any questions?

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 26, 2011
at 12:18 PM

Wow, sounds delicious! Bacon strips on top, what a wonderful idea!

66283d390809787a11a81be7ee5fb98d

(280)

on May 26, 2011
at 12:33 AM

Holy motherlode of meat. Well played.

0
32204af74d219308bcd71a4b071b6f5d

on May 25, 2011
at 09:05 PM

I made a Paleo meatloaf last week and I thought it was great however, my kids thought differently. It was to spicy for them. 2 pounds of meat 1 cup Almond meal (Trader Joes) 2 whole eggs 1 - 6oz can of tomato paste 1 tablespoon crushed garlic 1/2 cup basil 1 teaspoon marjoram 2 teaspoons finely ground black pepper * Here is where I changed the recipe: 1/2 red onion 3/4 red pepper 3/4 dell pepper

Yummy... Enjoy

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 26, 2011
at 12:17 PM

Yum, I love spicy stuff. I think I will add some pepper to mine!

0
77877f762c40637911396daa19b53094

(78467)

on May 25, 2011
at 04:57 PM

Just find any standard meatloaf recipe, use unsweetened coconut flakes in place of bread crumbs, and skip the glaze.

0
C221a8c9efba0c80d03b9f84a2b3b3f9

on May 25, 2011
at 04:43 PM

I roast off all my veggies then whiz em in the food processor add to the meat mixture with egg,some heavy cream and a few tablespoons of flax meal

0
2c8c421cf0e0c462654c7dc37f8b9711

(2729)

on May 25, 2011
at 04:30 PM

I use mushrooms as binder in meatloaf and meatballs. Either pulverize dried mushrooms in a blender, or puree fresh ones, then sautee a bit to get rid of the mushroomy taste. As for liver, I've found that I can sneak up to 1cup liver into meatloaf per 2 lb grass fed ground beef. Our meatloaf looks like this:

-1 cup pureed liver - 2 lb grass fed ground beef - 1 large onion - several cloves roasted garlic - 1 pint fresh mushrooms, pureed and sauteed, or 1.5 oz dried mushrooms, pulverized in food processor - 3-4 eggs

This makes a TON of meatloaf, so we have it for dinner, then I will use leftovers for chili or to throw into a curry with veggies the next night.

922038b6c0ca6a051cc4858218931456

(392)

on May 25, 2011
at 04:50 PM

Oooh good idea. Plus it would hide the mushroom texture (I'm not a mushroom lover!).

61b801de5dc345b557cd4623d4a4f26b

(2682)

on May 25, 2011
at 05:21 PM

I love the idea of having leftovers. I am a HUGE fan of chili!

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