What’s for dinner tonight? This version of Paleo Pork Meatloaf is a combination of two recipes from NomNomPaleo.com and EverydayMaven.com. It also includes ground pork AND grass fed ground beef. I didn’t have all the ingredients for either so mixing the two seemed like the easiest option.
Plus I was in a hurry to pull this together BEFORE the girls returned home from school.
PS- using the ground pork was a game changer. The meatloaf was extremely moist without being too greasy. Using grass fed beef makes a big difference and the pork is a nice balance. If you’re weird about where your pork comes from (like me), I ordered from Irv & Shelly’s FreshPicks.com. You can also try purchasing from a local farmer that offers humanely raised meat with no added hormones or antibiotics.
Ingredients
- Meatloaf:
- 1 pound lean ground beef
- 1 pound ground pork
- 4 small cloves garlic, finely chopped
- 3 tbs dried minced onions
- 2 Tablespoons tomato paste
- 1 T Worcestershire sauce
- 2 large eggs
- 1 cup almond meal
- 1 teaspoon paprika
- 1 tbs + ½ teaspoon dried oregano
- 2 teaspoons kosher salt
- ¾ teaspoon ground black pepper
- 3-5 slices of uncured bacon
Instructions
- Preheat oven to 350 degrees.
- Mix together in Immersion Blender: garlic, minced onions, tomato paste, Worcestershire sauce and eggs
- In large mixing bowl place ground pork and beef
- Add mixture from blender + almond flour, paprika, oregano, salt and pepper to meat
- Mix until well combined
- Use your hands to gently combine until spice mixture is just incorporated.
- Test seasoning by frying up a tiny meatloaf patty.
- Transfer mixture to an ungreased 9 x 5 loaf pan
- Spread 2-3 tablespoons of tomato paste to top of meatloaf
- Layer top with bacon
- (Uncooked loaf can be stored in the fridge for up to a day and then bake it at your convenience).
- Place meatloaf pan on a baking sheet (so the meatloaf juices don’t leak over and cause smoke in the oven) and put on the center rack in oven. Bake undisturbed for 60 -70 minutes.
- Broil for 3 minutes to crisp up the bacon
- Remove from oven and allow to cool for at least 15 minutes. The meatloaf should have shrunk just a bit and pulled away from the sides. There may also be juices that overflowed onto the baking sheet and are still in the loaf pan.
The cauliflower mash is a standard side dish that I made long before there were four. The recipe has evolved over the years into this version when I began Paleo. Don’t be afraid of the coconut milk. You’ll never taste the difference and it eliminates the need for milk or cream (ie: dairy free). You’re kids will never know the difference and it’s really good. Tastes like potatoes!
Ingredients
- Cauliflower Mash
- 1 large head cauliflower
- 1/4 cup Paleo cooking fat (less for smaller heads of cauliflower)
- 1/4 cup coconut milk
- 2 cloves garlic, minced
- Sea salt and freshly cracked pepper to taste
Instructions
- Remove the stem and leaves.
- Cut cauliflower into small florets. Depending on size some may need to be quartered.
- Place in Pyrex bowel with lid. Cook in microwave for 5-10 mins until cauliflower is soft. Check this by poking it with a fork.
- Strain the cauliflower from the water and place back into the Pyrex bowl.
- Add the coconut oil, coconut milk, garlic, salt and pepper.
- Mash the mixture by using a hand blender, or pour everything into a blender. Blend until smooth in texture.
Watch my quick video demo on How to Make Paleo Cauliflower Mash!
