Move over Grandma…….there’s a new Meatloaf Sheriff in town.
This meatloaf will put a smile on your face and you would never guess that its Paleo when you try it! I used a few tricks to bind it where it tastes like there are breadcrumbs in it. I also topped it with a slightly spicy and delicious glaze that takes this to the next level.
What’s in it?
I used 2 lbs of Grassfed ground beef and 1 lb ground pork for this meatloaf.
The vegetable base consisted of:
- 2 large carrots diced
- 2 large celery pieces diced
- 1 small sweet onion diced
- 3 garlic cloves grated
Carrot dicing tip:
Step 1: Peel carrots and cut ends off.
Step 2: Cut into 3rds
Step 3: Cut each piece into thin strips lengthwise.
Step 4:
Cut into strips then dice.
Celery dice how to:
The Binder:
I ground up some Chicharrones in a small blender to make a paleo breading. This gives you a Panko type vibe and adds a nice saltiness to the meatloaf.
Next up I made a paste using ground up Simple Mills Crackers and some almond milk. Some people will use an oatmeal or similar cracker mixture to keep the meatloaf together and moist. This paleo solution worked wonders!
All I did was added 2/3 cup blended simple mills crackers with 1/2 cup of almond milk in a small bowl. Mix up and let sit for 5 minutes. It turns into a paste that you will add into the meatloaf filling.
Ingredients in the bowl:
Add in 2 lbs ground beef, 1 lb ground pork, the sautéed vegetable mixture, 1/2 cup blended Chicharrones, the cracker paste, 2 beaten eggs, 2 tsp salt, 1/2 tsp pepper, 2 tsp dijon mustard, 3 tbsp primal kitchen ketchup, 2 tsp coconut aminos, 1/2 tsp hot sauce, 1/2 tsp dried thyme, and 1 tsp worchestire sauce (omit for 100% paleo).
Mix up with your hands until you get everything nice and combined. Make sure you don’t overmix though since that could make the meatloaf tough. Now grab a big tray and form the mixture into a log.
The Glaze:
Grab a small blender and throw in 1/2 cup primal kitchen ketchup, 1 chipotle pepper (seeds removed and chopped), 1/4 cup honey, 1/4 cup coconut sugar, 1 tbsp apple cider vinegar, and 1 tsp yellow mustard. Blend this up then add to a small sauce pot. Bring to a simmer over medium heat. let this thicken for 5-6 minutes and once its a nice glaze texture, remove to a bowl.
Now you will want to spoon over about half of the mixture on top of the meatloaf and brush it to ensure its coated evenly. Bake at 350 for 30 minutes. Remove and add some more of the sauce saving a little to spoon over the slices at the end. Throw the meatloaf back in the oven for 30-40 minutes until internal temperature is 160.
I am going to leave you guys with a huge meatloaf pro tip! Cook your meatloaf and let it cool in the fridge. You could always just do this pro tip with leftovers too. Once meatloaf is cold, get a cast iron pan nice and hot and add in some avocado oil and a little butter. Sear your meatloaf pieces for 2-3 minutes each side and it gets this gorgeous crisp on the outside and its nuts! Let’s get to cooking!
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Comforting Paleo Meatloaf topped with a Chipotle Ketchup Glaze
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 1/2 hours
- Yield: 6 servings 1x
- Category: Paleo
- Cuisine: American
Description
Move over Grandma, there’s a new meatloaf sheriff in town! Delicious juicy meatloaf with an addicting glaze. You would never guess that this is Paleo.
Ingredients
Meatloaf Ingredients:
- 2 lbs ground beef
- 1 lb ground pork
- 2 eggs, beaten
- 1/2 cup blended chicharrones
- 2/3 cup blended simple mills crackers
- 1/2 cup almond milk
- 3 tbsp ketchup, I used primal kitchen
- 2 tsp dijon mustard
- 2 tsp coconut aminos
- 1/4 tsp hot sauce
- 1 tsp worchestire sauce
- 1/2 tsp dried thyme
Vegetable Mixture:
- 2 large carrots, diced
- 2 large celery pieces, diced
- 1 small sweet onion, diced (about 1 1/2 cups)
- 3 garlic cloves, minced or grated
The Glaze Ingredients:
- 1/2 cup ketchup, I used primal kitchen
- 1 chipotle pepper in adobo, seeds removed and chopped
- 1/4 cup honey
- 1/4 cup coconut sugar
- 1 tbsp apple cider vinegar
- 1 tsp yellow mustard
Instructions
Glaze Steps:
- Grab a small blender and throw in 1/2 cup primal kitchen ketchup, 1 chipotle pepper (seeds removed and chopped), 1/4 cup honey, 1/4 cup coconut sugar, 1 tbsp apple cider vinegar, and 1 tsp yellow mustard. Blend this up until smooth then add to a small sauce pot. Bring to a simmer over medium heat. let this thicken for 5-6 minutes and once its a nice glaze texture, remove to a bowl and set aside.
Vegetable Mixture Steps:
- Get a 12 inch pan on medium high heat and add in 1 tbsp of avocado oil. Swirl the pan then throw the diced carrot, celery, and onion into the pan. Sprinkle with 1/4 tsp salt and 1/8 tsp pepper and sauté for 5 minutes. Drop heat to medium and add in 2 tbsp of butter. Once melted, add in the 3 grated garlic cloves and sauté for 1-2 minutes. Remove mixture to a bowl and let cool for 10-20 minutes.
Meatloaf Steps:
- Preheat oven to 350 degrees.
- Start off by making the binding mixture by blending up some simple mills crackers until breading like texture. Do this until you have 2/3 cup. Now add the 2/3 cup blended simple mills crackers with 1/2 cup of almond milk in a small bowl. Mix up and let sit for 5 minutes. It turns into a paste that you will add into the meatloaf filling.
- Grab a large glass bowl and add in 2 lbs ground beef (room temp for 30 min), 1 lb ground pork (room temp for 30 min), the cooled sautéed vegetable mixture, 1/2 cup blended Chicharrones, the cracker paste, 2 beaten eggs, 2 tsp salt, 1/2 tsp pepper, 2 tsp dijon mustard, 3 tbsp primal kitchen ketchup, 2 tsp coconut aminos, 1/2 tsp hot sauce, 1/2 tsp dried thyme, 1 tsp worchestire sauce (omit for 100% paleo).
- Mix up with your hands until you get everything nice and combined. Make sure you don’t overmix since that could make the meatloaf tough. Now grab a big roasting tray or baking dish with some tinfoil down and form the mixture into a log shape. Spoon over half of the sauce mixture on top of the meatloaf and use a brush to ensure every bit is covered. Bake at 350 on the middle rack for 30 minutes.
- Remove meatloaf after 30 minutes and add some more of the sauce leaving a bit to spoon on top of the slices. Bake for another 30-40 minutes until the internal temp is 160 degrees.
- Let this cool for 10-20 minutes then cut into thick slices and enjoy.
Notes
- Bonus step. Let the meatloaf cool completely in the fridge then sear the pieces in a cast iron pan with some avocado oil and butter for a few minutes on each side. It gives it a nice little crisp all over the piece and its insanely good! Give it a try or heat up the leftovers this way!
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