Paleo Meatloaf – While meatloaf never looks very pretty, it’s always a favorite around our house. It’s filling and great to make ahead of time, and reheat up later, making for a quick meal. I paired it with a salad and a simple cauliflower mash, for a delicious Paleo friendly meal.

paleo meatloaf

INGREDIENTS

  • 1.5 lbs. Organic Ground Beef
  • 1 Egg whisked
  • ¾ cups Almond Flour
  • 2 Bell Peppers, chopped
  • 1 Onion, chopped (I use a red onion)
  • 2 Garlic Cloves, minced
  • 3 Tablespoons Sirache
  • 1 teaspoon Smoked Paprika
  • 3 teaspoons Cumin
  • 1 Tablespoon Olive Oil
  • Handful of Mushrooms, chopped (optional, I had some left over)
  • 1 Tablespoon Olive Oil
  • Handful of Mushrooms, chopped (optional, I had some left over)

DIRECTIONS

1. Preheat oven to 400⁰F
2. In a large skillet over medium high heat, add olive oil and garlic. Sauté for 30 seconds and add peppers and onions.
paleo meatloaf

paleo meatloaf

3. Cook for approximately 5 minutes and remove from heat.
4. In a large bowl, mix together your ground beef, almond flour, egg, spices, hot sauce, and cooked vegetables.

paleo meatloaf
5. Pat down the meatloaf mixture into a large bread loaf pan (if you have too much for your loaf pan, divide into two loaf pans).

paleo meatloaf

6. Cook for 35 minutes or until internal temperature reaches between 150-160⁰F
7. Top with Paleo Ketchup and enjoy!

paleo meatloaf