What’s for dinner tonight? This version of Paleo Pork Meatloaf is a combination of two recipes from 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 humanely raised meat with no added hormones or antibiotics.
- * 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
- 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.
- 7. Test seasoning by frying up a tiny meatloaf patty. 
- Transfer mixture to an ungreased 9 x 5 loaf pan
- 9. Spread 2-3 tablespoons of tomato paste to top of meatloaf 
- 10. 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.
- 13. 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!
Watch my quick video demo on How to Make Paleo Cauliflower Mash!
