Paleo Plan

Recipes

Paleo Meat Loaf


Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 cup almond milk
  • 1/4 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon fresh ground pepper
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1/2 cup chopped cabbage
  • 1/2 cup unsweetened barbecue sauce (optional)

Instructions

Preheat oven to 350 degrees.
Combine all ingredients except BBQ Sauce in a large bowl, and mix.
Place mixture into an ungreased loaf pan or shape into a loaf on an ungreased baking pan.
Pour sauce over the top of the meatloaf.
Bake uncovered for 1 to 1 1/4 hours until an internal temperature of 160 degrees (or until no pink in the center)
Let stand for 5 minutes then slice and serve (makes 4 servings)
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients except BBQ Sauce in a large bowl, and mix.
  3. Place mixture into an ungreased loaf pan or shape into a loaf on an ungreased baking pan.
  4. Pour sauce over the top of the meatloaf.
  5. Bake uncovered for 1 to 1 1/4 hours until an internal temperature of 160 degrees (or until no pink in the center)
  6. Let stand for 5 minutes then slice and serve (makes 4 servings)

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6 Responses to “Paleo Meat Loaf”

  1. on January 5th, 2010 at 9:11 am fedchick95 Says:

    The meatloaf was delicious.

  2. on February 10th, 2010 at 9:08 pm Superfox Says:

    I recommend cooking the onion & cabbage with the spices first in a little coconut oil. the meatloaf will then bake, not steam, and provide you with a moist, not soggy end product. Cooking the spices first also helps them bloom – for bigger flavor.

  3. on February 11th, 2010 at 11:52 am Jason G. Says:

    Great idea Superfox, will definitely try that next time.

  4. on March 9th, 2010 at 7:39 pm paulandsteph Says:

    I followed Supefox’s suggestion by cooking onion/cabbage/spices first before adding to meatloaf and almond milk, but it still turned out super soggy- the meatloaf was almost floating in a pool of liquid! This is second time it’s happened. I’m using very lean ground beef, so I think grease/fat contribution is negligible. Maybe too much almond milk?

  5. on April 15th, 2010 at 3:47 pm Sonja Says:

    To counteract the sogginess (sp?) I use ground turkey instead of ground beef – seems to work well – just a suggestion.

  6. on August 14th, 2010 at 11:54 am TriGirl Says:

    I used coconut milk instead of almond milk since this is so much easier to find in the Danish stores and it turned out really well. Great dish

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