Paleo Meatloaf Recipe

🧂 Ingredients

• Coconut oil or olive oil for greasing
• 1 tablespoon olive oil

  or ghee
• 1 large white onion

  peeled and finely diced
• 1/2 teaspoon salt
• 2 tablespoons balsamic vinegar
• 6-8 rashers bacon

  rind removed (I only had 5 pieces, but please use more to line up the whole pan)
• 1 medium carrot

  grated
• 700 g beef mince

  1.5 lbs. grass-fed
• 150-200 g chicken livers

  5 oz., optional, you can instead use 850-900 g / 1.8 lbs. of beef mince alone
• 3 tablespoons almond meal

  or almond flour, omit for a nut-free version
• 2 tablespoons mayonnaise

  heaped; alternatively, 2 eggs + 2 tablespoons olive oil
• 3 cloves of garlic

  grated or minced
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon paprika
• 1 teaspoon cumin powder
• 1/3 cup sun-dried tomatoes

  or semi-dried tomatoes, chopped

Instructions

• 1 Preheat the oven to 180° C / 355° F. Grease a medium loaf tin (about 9 x 5-in or
  8.5 x 4.5-in) with a little coconut oil and set aside.
• 2 Heat a tablespoon of olive oil or ghee in a frying pan over medium heat. Add the
  onions and salt and sauté for 7-8 minutes, until softened and translucent. Add
  the balsamic vinegar and stir for a minute, until slightly caramelised.
• 3 Line the loaf tin with bacon rashers overlapping them over the edges in an
  alternate way as you go (see photo). You can reserve a couple of rashers to fill
  in the gaps at the top once the meat is in. I only had 5 streaks when I made the
  loaf in the picture so I have a few gaps in my finished bacon top, but you get
  the idea.
• 4 Squeeze the grated carrots over a sink to remove some of the excess juices.
• 5 In a large mixing bowl, combine the carrots, beef, chicken livers (if using),
  the cooked onions and the rest of the ingredients. Use clean hands to mix the
  filling really well, making sure the ingredients are well incorporated and
  spread through.
• 6 Pack the mixture into the loaf tin and wrap the overlapping bacon pieces over
  the top of the loaf, pressing them down with your fingers.
• 7 Place the meatloaf in the oven, middle shelf, and bake for 45-50 minutes. I
  suggest to rotate the tin half way through. Turn the oven off, leave the door
  open and allow the loaf to rest for 10 minutes inside.
• 8 When you remove the tin, you might have some cooking juices inside. Simply pour
  the liquid out into a bowl and reserve to drizzle over the loaf when serving.
  Carefully remove the loaf onto a plate (I like to top the tin upside down while
  holding a plate over the top) and slice when serving.
• 9 While the loaf is cooking, prepare a side of vegetables or a salad.

Nutrition Info