AmyS Posted March 28, 2014 Share Posted March 28, 2014 I'm looking for a good meatloaf recipe to go with the homemade ketchup I just made for the first time. I made the one from the Everyday Paleo Family Cookbook. It has smoked paprika and it's just delicious. All of my meatloaf recipes feature bread crumbs or cubes, and I don't want to just leave them out and do the recipe as a Brick 'O Meat. I'm hopeful someone here has a good recipe for a tasty and unbricklike meatloaf. 'Cause otherwise I may just eat all the ketchup with nothing underneath it. The good news is that this particular ketchup actually IS a vegetable!!!! Link to comment Share on other sites More sharing options...
Whole30 Certified Coach littleg Posted March 28, 2014 Whole30 Certified Coach Share Posted March 28, 2014 I think there is a recent thread about this on here. Because that is where I found this: http://www.eatingforidiots.com/homestyle-meatloaf/ It got lots of good reviews. I wasn't crazy about the ketchup though. Would you mind posting yours? Oh, its from a cookbook. Forget it Link to comment Share on other sites More sharing options...
JJB Posted March 29, 2014 Share Posted March 29, 2014 This one doesn't really *need* ketchup, but it's my favorite meatloaf of all time! http://paleomg.com/summer-breakfast-meatloaf/ Link to comment Share on other sites More sharing options...
Khhdesign Posted March 29, 2014 Share Posted March 29, 2014 This is mine, adapted from Joy of Cooking. It's juicy, not dry or brick like at all 1 cup Almond flour [baking] 1 cup Catsup, Use homemade recipe [Condiments] 2/3 cup Fresh parsley, chopped [Produce] 4 large Eggs, lightly beaten [Dairy] 1 1/2 tsp Ground thyme [spices] 1 1/2 tsp salt [spices] 3/4 tsp Pepper [spices] 2 pounds Ground beef, Can use beef and/or venison [Meat] 1 pound Ground pork, Can use pork and/or turkey or chicken [Meat] 1-2 stalks Celery, minced [Produce] 2-3 Carrots, minced, Or 8 oz. mushrooms, minced [Produce] 2 cups Onions, minced [Produce] Put everything in large bowl. Knead mixture with hands until everything is well blended. Do not overmix. Fill 2 bread loaf pans with meat mixture. Bake at 350* until the meat is firm to touch and has shrunk from the sides of the pan! or an instant-read thermometer inserted in the center of the loaf reads 160*, 1 to 1 1/4 hours. Pour off the excess fat and let stand for 15 minutes before serving. If have extra meatloaf mixture, roll into meatballs and place on a foil-covered baking sheet. Bake at 400* until browned, about 20-30 minutes. Link to comment Share on other sites More sharing options...
AllyB Posted March 31, 2014 Share Posted March 31, 2014 Here is a gluten free recipe I developed before we did our whole 30. Since you made your own ketchup, you can use that as the glaze instead of the sugar/ketchup one in the recipe. You can probably just leave out the worcestershire sauce unless you have a compliant version. If you do 1 lb beef and 1 lb pork, it helps lighten the density of the loaf. Making it a free standing loaf instead of using a loaf pan really helps it not be a 'meat brick'. http://www.grassfedisbetter.com/home/recipes/meatloaf Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted April 1, 2014 Moderators Share Posted April 1, 2014 My goodness, you really MUST try NomNomPaleo's Porktastic Meatloaf. It is excellent. I recommend making two! Link to comment Share on other sites More sharing options...
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