When I was in high school is the first time that I really remember my parents deviating from our usual rotation of weekly dinner staples. Now let me say this: I’m not complaining at all about what we had for dinner before. My parents are both incredible cooks and we ate good, healthy, yummy food on the regular. But when I was in high school I distinctly remember having meatloaf for one of the first times and actually enjoying it. And y’all? I haven’t looked back!
I love meatloaf – it’s so homey and comforting and warm. And eeeeeeeeasy to make. You really can’t go wrong with this goodness as a staple in your dinner rotation! The only thing is that there’s usually breadcrumbs or something grain-related, and therefore non-paleo, in meatloaf to absorb moisture and create a more tender texture. Y’all know I’m all about bread usually, but this month we’re working hard to eliminate all grain everything for our Whole30 challenge. So I decided to make a paleo version with a non-ketchup sauce to make dinner awesome.
Y’all enjoy!
SWEET AND SMOKEY PALEO MEATLOAF
Makes one 9- x 5-inch loaf
Ingredients:
For the sauce:
- 2 tablespoons olive oil
- 1/4 cup tomato paste
- 2 cloves garlic, minced
- 2 cups chicken stock (homemade is best!)
- 2 chipotle peppers
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the meatloaf:
- 2 pounds ground beef
- 2 small carrots, washed and shredded
- 1 large parsnip, washed and shredded
- 1 small onion, peeled and grated
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 large eggs
- 1/4 cup coconut flour
Directions:
For the sauce:
- Heat the olive oil in a small saucepan over medium heat.
- Add the tomato paste and minced garlic and stir to combine with the oil.
- Cook, stirring occasionally, for about 6-8 minutes to slowly brown the tomato paste.
- Add the chipotle peppers, chicken stock, salt and pepper and bring to a fast simmer.
- Reduce the heat and simmer for about 30 minutes until.
- Using an immersion blender, puree the sauce. You can also do this in a regular blender, but do so very carefully so the hot sauce doesn’t explode all over you!
- Set aside until ready to use; you can make the sauce a couple days in advance because it will just get better!
For the meatloaf:
- Preheat oven to 375.
- Spray a 9- x 5-inch loaf pan with nonstick spray, or grease with coconut oil if desired.
- Combine all ingredients in a large bowl, gently mixing together with a fork to keep from overmixing.
- When the ingredients are well combined, gently press into the prepared loaf pan.
- Bake at 375 for 45 minutes.
- Pour half of the sauce on top, then return to the oven for another 40 minutes.
- Remove from the oven and allow to cool for 5-10 minutes before serving.
- Serve with the remaining sauce.
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