Join My Newsletter!

Cavegirl Paleo Meatloaf (gluten-free/grain-free)

Cavegirl Paleo Meatloaf (gluten-free/grain-free)

One of Cavegirl Cuisine’s popular recipes, this paleo meatloaf will be a hit with the entire family.  Ground beef is something I generally keep in my freezer because of its versatility and fairly cheap price point. This is also a great recipe to use up any veggies still in your refrigerator. Chop up those leftover mushrooms or grate up that lone carrot sitting in your crisper. If you are feeling a little spicy, add a few dashes of Sriracha (try Nom Nom Paleo’s homemade version HERE). As with most recipes, experiment with refining ingredients to make this your family’s favorite meatloaf!

You may also enjoy these recipes by Cavegirl Cuisine:
Cottage Pie
Beef, Bacon & Carmelized Onion Bites
BBQ Stud Muffins

Cavegirl Paleo Meatloaf

banner

EV Cookbook Banner

Ingredients

  • • 1 pound ground beef
  • • 1 pound ground pork
  • • 1 large egg
  • • 1/2 cup organic tomato sauce
  • • 1/3 cup almond flour/meal (homemade recipe is HERE)
  • • 2 tablespoons chopped fresh basil leaves
  • • 1/4 cup diced red bell pepper
  • • 1 shallot, finely diced
  • • 1/2 teaspoon smoked paprika
  • • 1/2 teaspoon ground celery seed
  • • 2-3 cloves of garlic, minced
  • • 1 teaspoon sea salt
  • • a few twists of ground pepper
  • Sauce:
  • • 1 tablespoon organic tomato sauce
  • • 1 tablespoon yellow mustard

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease an 8.5x11 baking dish. Mix all meatloaf ingredients (except for the sauce). Use your hands for best results. Form into a loaf on the baking dish. I like to free-form my meatloaf instead of cooking it in a loaf pan. The free-form allows for a larger crisp surface.
  3. Mix the sauce ingredients. Brush on the surface of the meatloaf (I learned this trick from my grandma).
  4. Bake uncovered for 45-60 minutes or until the internal temperature reaches between 160 degrees F (or preferred doneness).  Let rest for 30 minutes.
  5. Cut the paleo meatloaf into slices. Garnish with fresh parsley if desired.
  6. Enjoy!

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 large egg
  • 1/2 cup organic tomato sauce
  • 1/3 cup almond flour/meal (homemade recipe is HERE)
  • 2 tablespoons chopped fresh basil leaves
  • 1/4 cup diced red bell pepper
  • 1 shallot, finely diced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground celery seed
  • 2-3 cloves of garlic, minced
  • 1 teaspoon sea salt
  • a few twists of ground pepper
  • Sauce:
  • 1 tablespoon organic tomato sauce
  • 1 tablespoon yellow mustard

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease an 8.5x11 baking dish. Mix all meatloaf ingredients (except for the sauce). Use your hands for best results. Form into a loaf on the baking dish. I like to free-form my meatloaf instead of cooking it in a loaf pan. The free-form allows for a larger crisp surface.
  3. Mix the sauce ingredients. Brush on the surface of the meatloaf (I learned this trick from my grandma).
  4. Bake uncovered for 45-60 minutes or until the internal temperature reaches between 160 degrees F (or preferred doneness).  Let rest for 30 minutes.
  5. Cut the paleo meatloaf into slices. Garnish with fresh parsley if desired.
  6. Enjoy!