If you don’t know much about the Paleo diet, meatloaf feels like the one thing you can eat—because, well, meat. But there are several ingredients in traditional meatloaf that aren’t paleo-friendly (looking at you, breadcrumbs), so we rejiggered our classic meatloaf adapting it to become paleo friendly.
Yields: 6 servings
Prep Time: 15 mins
Total Time: 1 hour 15 mins
Ingredients :
Cooking spray 2 tbsp.
Extra-virgin olive oil 1
Small onion, finely chopped 3
Cloves garlic, minced 1 tsp.
Dried oregano
Kosher salt
Freshly ground black pepper 2 lb.
Ground beef 1/2 c.
Almond flour 2
Large eggs 2 tbsp.
Coconut aminos, divided 1/4 c.
Tomato paste 2 tbsp.
Apple cider vinegar 1/2 tsp.
Garlic powder 1/4 tsp.
Mustard powder
Pinch cayenne pepper
Directions
1-Preheat oven to 350°. Line a loaf pan with parchment paper and grease with cooking spray. In a large skillet over medium heat, heat oil. Add onion and garlic and cook until soft, 5 minutes. Season with oregano and salt and pepper. Let cool slightly.
2- In a large bowl, mix together beef, almond flour, eggs, 1 tablespoon coconut aminos, and onion mixture and season with salt and pepper. Press beef mixture into prepared pan.
3-In a medium bowl, whisk together tomato paste, vinegar, remaining 1 tablespoon coconut
4-Brush mixture all over meatloaf.
5-Bake until meatloaf is cooked