Sweet and Smokey Paleo Meatloaf

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:

1. Heat the olive oil in a small saucepan over medium heat.
2. Add the tomato paste and minced garlic and stir to combine with the oil.
3. Cook, stirring occasionally, for about 6-8 minutes to slowly brown the tomato paste.
4. Add the chipotle peppers, chicken stock, salt and pepper and bring to a fast simmer.
5. Reduce the heat and simmer for about 30 minutes until.
6. 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!
7. 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:

1. Preheat oven to 375.
2. Spray a 9- x 5-inch loaf pan with nonstick spray, or grease with coconut oil if desired.
3. Combine all ingredients in a large bowl, gently mixing together with a fork to keep from overmixing.
4. When the ingredients are well combined, gently press into the prepared loaf pan.
5. Bake at 375 for 45 minutes.
6. Pour half of the sauce on top, then return to the oven for another 40 minutes.
7. Remove from the oven and allow to cool for 5-10 minutes before serving.
8. Serve with the remaining sauce.