More results...

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • Skip to primary navigation
  • Skip to main content
Paleoish

Paleoish

  • About
  • Recipes
  • Take the Leap
  • Contact

More results...

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Comforting Paleo Meatloaf topped with a Chipotle Ketchup Glaze

Jump to Recipe·Print Recipe

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
beef and pork meatloaf topped with a Chipotle Ketchup glaze in a tray

Comforting Paleo Meatloaf topped with a Chipotle Ketchup Glaze

  • Author: Dave Cohen
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 1/2 hours
  • Yield: 6 servings 1x
  • Category: Paleo
  • Cuisine: American
Print Recipe
Pin Recipe

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

Scale

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:

  1. 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:

  1. 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:

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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!

Keywords: meatloaf

Did you make this recipe?

Tag @mypaleoishlife on Instagram and hashtag it #mypaleoishlife

Share this!

  • Share
  • Tweet
  • Email

Categories: Paleo

About Dave Cohen

I'm so excited you're here! This site is designed to inspire you with awesome content that will help you on your Paleoish journey.

About Me · About Paleoish

Want more? Check these out!

roasted chicken and vegetables on a sheet tray
Sheet Tray Roasted Chicken and Veggies
cajun shrimp and vegetables cooked in one pan
One Pan Cajun Shrimp and Vegetable Dinner
turkey salad in a bowl topped with corn, avocado, tomato, black olive, tortilla chips
Paleo Turkey Taco Salad with a Creamy Chipotle Sauce
paleo fish taco on a plate
Paleo Baja Style Fish Tacos

Never miss a recipe!

Reader Interactions

Trending Now

Jump to Recipe·Print Recipe

Stay In the Know

View

Mar 17

Open
Beefy 5 Layer Taco Dip Recipe 🌮 🥑 

So pumped March Madness is finally here!  @goodfoods and I partnered up to kick off the tournament with a super tasty dip recipe!  This will definitely be a party favorite.  Recipe is below and good luck to your teams playing!

RECIPE:

INGREDIENTS:
1 1/2 lb ground beef
1/2 medium sweet onion, diced
1 LG vine ripened tomato, seeds removed and diced
1 can sliced black olives
LG @goodfoods Chunky Guacamole Container
1 cup shredded cheddar cheese
8 oz sour cream
taco seasoning packet
1/4 cup chicken broth
1 tbsp chili powder
1 tsp salt
1/4 tsp pepper
arrowroot slurry (1 tsp arrowroot + 1 tsp water combined)

STEPS

Start off by preparing the ground beef taco mixture.  Saute the diced onion in some oil for 3-5 minutes.  Add in the ground beef and break up into small chunks.  Cook until browned.  Add in the 1 tbsp chili powder, 1 tsp salt, and 1/4 tsp pepper.  Mix up then add in the chicken broth and saute for a few minutes.  Let this reduce a bit then drop the heat to low.  Add in the slurry and stir until it begins to thicken.  Drop the heat to a simmer and pull from the heat and add to a bowl once the liquid is gone.  Let this cool off for a bit.

Add 1 cup of sour cream to a bowl and mix in the taco seasoning packet until combined.

Grab a medium sized bowl or casserole dish and scoop the ground beef for the first layer.  Depending how big your bowl or dish is, scoop only the amount needed to create a nice layer.  Now do a layer of the sour cream mixture.  Now do a nice layer of the good foods chunky guacamole.  Sprinkle on the cheese then top with the tomato and black olives.  Serve with your favorite tortilla chips or make a taco salad bowl with it!
.
.
.
.
.
#goodfoods #paleoish #eatgoodfoods #tacodip #guacamole #guac #taconight #guacamole🥑 #marchmadness #ncaachampionship #ncaahoops #appetizerrecipe #appetizer #diprecipe #avocadolove #avocadolover #avocadorecipe #appidea #big12 #simplerecipes #realfood #tacosalad #easyrecipeideas #easyrecipe
View

Jan 5

Open
SALMON CAKES

I love to make these whenever I have some leftover Salmon! They come together in no time and pair perfectly with a big ass salad!

STEPS:

This recipe works best with 2-3 leftover salmon fillets. Flake them Into a big bowl with your hands. Crack In 2 eggs and add in 1/4 cup @4505meats pork panko, 1 tbsp Dijon mustard, 2 tbsp Mayo, nice sprinkle of pepper, salt, garlic powder, and old bay. Mix up then form into small cakes. At to a tray then throw in the fridge for 30 minutes . Get a nonstick pan on med heat. Add in 1 tbsp olive oil and 1 tbsp butter. Melt then add in the cakes. Cook 3 min each side. That’s it! Serve on top of a salad or eat them as is.

.
.
.
.
.
#salmon #salmoncakes #salmonrecipe #salmonrecipes #salmoncakesalad #easyrecipe #wildcaught #loveseafood #wildsalmon #freshseafood #quickandeasymeals #choosehealthy #nourishyourbody #eatinghealthy #paleo #paleoliving #seasonaleating #seafoodrecipe #fishrecipe #dinnerinspo #quickmeal #whatsonyourplate
View

Dec 31

Open
Seared Shrimp Crostini with a Feta Cucumber Spread and Pickled Cucumber

In need of a super easy NYE appetizer? @goodfoods and I got you! These Shrimp Crostinis topped with @goodfoods delicious feta cucumber dip will for sure be a crowd pleaser! Recipe is below. 

Start off by cutting up a baguette into crostinis. Add them to a sheet tray and drizzle each side with Olive oil. Bake at 450 for 5 minutes or until crispy.

Clean up 1 lb of shrimp and pat dry. Season each side with salt, pepper, garlic powder, onion powder, cumin, coriander, and paprika. Heat a pan on medium high and add in some Avocado oil. Throw the shrimp in and sear for 1 1/2 minutes then flip. Add in 1 tbsp of butter and cook for another 1 1/2 minutes. 

Spread some of the Feta Cucumber dip on the crostinis and top with some pickled cucumbers. Add a shrimp on top and you are in business! Hope you guys have a fantastic NYE! 
.
.
.
.
.
 #paleoish #goodfoods #goodeats #crostini #shrimprecipe #easyappetizer #quickandeasymeals #appetizerideas #sidedishes #shrimprecipes #freshseafood #ish #onmyplate #igeats #foodideas #munchies #nytcooking #easyrecipes #recipeideas #instaeats
View

Dec 29

Open
Random thought of the day…. Fried Brussels Sprouts are 100% worth all the gas. Do you agree?

They are also one of the easiest things to make! I like to cut the ends off then I quarter them. Save those outer leaves to fry as well. Add a pot with 1 cup Avocado oil and heat to 325. Fry them for a few minutes on each side until they start to brown. Add them to a wire rack to drain the oil then add them to a bowl and season with some salt, pepper, and garlic powder. I also made a pomegranate maple reduction that paired beautifully with these! All I did was boiled down some pomegranate juice, a few tbsp of maple syrup, and a splash of rice wine vinegar until it turned into a nice glaze consistency.

Hope you guys enjoy! 

.
.
.
.
#brusselssprouts #igbrussels #brusslesprouts #sidedish #friedfood #cookingtips #simplemeals #getcooking #homecookfood #easytomake #friedveggies #paleoish #dailyeats #mypaleoishlife #paleo #paleorecipes #paleoeats #wholefoodie #paleoliving
View

Dec 10

Open
FRIED ZUCCHINI PASTA 🍝 

Scroll through to see the construction of this tasty dish! It consisted of some delicious fried zucchini pieces, @raoshomemade pasta, pistachio pesto sauce, and some ricotta dollops. The YouTube video is now live so go check out the link in my profile to watch it! I also have the full recipe over there in the description.
View

Dec 2

Open
PROSCIUTTO WRAPPED SHRIMP 🍤 

I had some leftover prosciutto from Thanksgiving so wanted to do something fun with it. I gave this a try and it was a home run! Literally just clean and dry your shrimp then cut prosciutto slices into thirds. Wrap one of the pieces around the shrimp and ensure you overlap the prosciutto and it should stick to itself.

Get a pan on medium heat with a few tbsp of EVOO in there. Add the shrimp and sear for 2-3 min each side depending how big the shrimp are. Top with some fresh cracked pepper and a sprinkle of salt.

I made a spicy mustard dipping sauce to pair it with that consisted of a few scoops of Mayo, drizzle of white wine vinegar, small pour of Calabrian chili oil, some Dijon mustard, and some honey.

Follow along on Instagram for more recipe videos and updates.

Join Us
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
  • Who We Are
  • Recipes
  • Contact
  • Take the Leap

© 2022 · Paleoish · Terms · Privacy