My husband and I have this really annoying habit of putting a “P” in front of any food that we make Paleo. We have entire conversations about picken puggets or papple pauce or, like this recipe, peatloaf.
(I don’t recommend this when making Paleo cornbread. That’s a good way to make things awkward real quick.)
This is our favorite Paleo Meatloaf recipe. If you’ve never made a Paleo meatloaf before, you will not understand the level of frustration that comes with it. You think it would be simple, right? I mean, the name “meatloaf” sounds like it would be Paleo. It’s a loaf. Of meat. How is that not Paleo?
I have tried dozens of different recipes and they’ve all turned out crumbly and dry or just plain gross. In most Paleo recipes, you use almond flour in place of the soaked bread or breadcrumbs that you would typically use in a regular meatloaf and since almond flour is denser, it just doesn’t work out. This one does include almond flour but since I mix only 1 cup of almond flour with 2 pounds of meat, it stays nice and moist. Because of that, you can get away with using super lean ground beef if you want.
It’s a pretty standard meatloaf recipe – just the beef, almond flour, onion, and a couple eggs. And bacon, of course. Always bacon. Bacon inside the meatloaf and bacon on top! If you are feeling extra ambitious, I totally recommend mixing up some Paleo ketchup to go on top. If you are lazy like me, mustard works just as well!
I usually make cauliflower mashed potatoes or cauliflower rice to serve alongside the meatloaf. Add some green veggies (Brussels sprouts or asparagus are my picks!) and it makes for really good, healthy comfort food.
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