I absolutely 100% completely adore meatloaf. In any form. I’ve made a lot of meatloafs…meatloaves…whatever, I’ve made a lot in my day. There are so many ways you can make meatloaf. Let’s take a look back in time:
Ok that’s really not that many. I guess I just have to make more.
It’s really inconvenient when the presidential debate is two miles from your house. And they shut down the main highway through Denver. So dumb. I mean, not really for me because I live like 1 mile from my work and spend most of my time in my kitchen, so I really have nothing to complain about. But I just want to. It was inconvenient for my friends, so I feel as though I have the right to complain. What the sh*t presidential debate, we got places to go. Meaning the rest of Denver, not me.
I’m going to Chicago over the weekend. Yes I am. I’ve never been to Chicago. But everyone loves it. I’m going to an Outlaw Training Camp. Gonna lift weights. Talk about lifting weights. Be around a lot of people who like lifting weights more than I do. It should be interesting since I’m not very strong. Nor am I incredibly good at CrossFit like the other athletes that will be there. Am I intimidated? Naaaaaaaaaaaa. Kidding, I totally am. I still can’t even do a muscle up because of my shoulder injury and I’m going to be around all people who can bust them out. Sheesh.
Dude. Thanksgiving is coming up, like real quick. I gotta start thinking up some fun recipes to make for your Thanksgiving feast. WAIT Halloween is first. I gotta start making EVERYTHING with chocolate. Can we call October the month of chocolate? You’re not down? You’re stupid. I miss chocolate. I got a little 80% chocolate bar over the weekend and it did not last long. Meaning less than 5 minutes. I was getting nervous about cutting out coffee…so I ate sugar. Good plan Juli, good plan.
Italian Meatloaf
- Yield: 3-4 1x
Ingredients
For the meatloaf
- 1lb grass fed ground beef
- 1 yellow onion, diced
- 1 roasted red pepper, diced
- ¼ cup tomato sauce
- 1 egg, whisked
- ¾ cup almond flour
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- salt and pepper, to taste
- olive oil, for sauteing
For the sauce
- ¾ cup tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- salt and pepper, to taste
- fresh basil, chopped (to top-optional)
Instructions
- Preheat oven to 400 degrees.
- Place a medium skillet over medium heat and add a tablespoon or two of olive oil. Then add your onions and roasted red pepper to the pan.
- Cook until onions have become soft and translucent.
- Once they are done cooking, add them to a bowl along with the rest of the ingredients for your meatloaf and use your hands to mix it all together.
- Press ingredients into a bread pan and baking for 35-40 minutes.
- Once your meatloaf is almost done cooking, add your sauce ingredients to a saucepan to heat up until slightly bubbly.
- Let meatloaf cool slightly then add sauce on top. Top with some fresh basil.
- Then eat it all up!
This was actually the best meatloaf I have ever had! I have been doing the Whole30 challenge and I can say this made eating healthy worth it! Thanks for the recipe 🙂
Have made this twice in the last two weeks! It’s sooooo good! Have just finished my first month of being on Paleo and new recipes are a must! This one is definitely a keeper!! Thank You!
I’ve made this meatloaf about 5 times now and it is seriously the bomb! Tonight my one year old picky eater started scarfing some right off my husband’s plate out of the blue! You know it’s good if he’ll eat it! 🙂
I have made this meatloaf countless times and it is always so delicious! It always impresses my family and friends, both paleo and non-paleo! Highly recommend.
Very good meatloaf. I think the higher cooking temp gives that nice caramelized/crunchy effect to the top surface of the meatloaf. Didn’t even bother with the sauce. Just meatloaf and sauteed spinach. Yeah!
Could you do this in a crockpot?
i haven’t tried it that way. don’t think it would hold together the same
Can you substitute coconut flour for the almond flour?
absolutely!! just use more, about 1/2 cup to 1 cup
So I have made this twice now and I can honestly say this is the best meatloaf I have ever had. And that’s comparing it to non-paleo meatloaves. The flavours are just so wonderful and it always turns out sooooo delicious! Thanks for the recipe! Your recipes make going Paleo so much easier and I don’t feel like I am missing out on anything!
My husband suggested we make meatloaf last night and I rolled my eyes…ugh, meatloaf. Then I looked on your blog for ideas and came upon this recipe. It was AMAZING! We didn’t have almond flour so we used cashew instead. Oh, and we used ground deer meat. It was incredibly moist! My husband loved it, too!!
We always made meatloaf in a pan. My dad decided (many years ago that since we had 6 kids and Mom & Dad) to make mini meat loafs. Take a palm size about of meat mixture, roll to make an oblong size, place on the grill pan (you know the kind with the holes on the top and it fits over the grill pan) put a little water on the bottom pan of the pan. Cover with aluminum. Bake at 350 for about 30 minutes. Check one by cutting the middle to see if done. Put a 1/2 slice of cheese (any kind you like) bacon strip & or ketchup on top, put back in oven uncovered for about 10 minutes. Seems to stretch and nice for leftover sandwiches for lunch. We use 3lbs of meat. Yields about 15 mini meat loafs. More or less depending how thick and long you make them.