Paleo Meatloaf

T sent me a text message today that said “meat puck s= f—-ing amazing”. I think that is as good an endorsement as any for this recipe right here. I used a food processor to grind up all the veggies and mixed a few different kinds of meat to make meatloaf. The hands on time is quick and would be a great make ahead meal that you can just pop in the oven when you get home from work. I made one regular loaf and 12 muffin sized (or meat pucks if you prefer). This is a great recipe for those of you keeping paleo and it’s great for kids who don’t like their veggies because there is a bunch in here, but you can’t tell.

Paleo Meatloaf

3 lbs of 80/20 ground beef (this was on sale but get whatever fat content you prefer)

16 oz hot Italian sausage

16oz ground pork

3 bell peppers (I used red and yellow)

4 small full sized carrots (mine were kind of thin for a full sized carrot)

2 yellow onions

1 head of garlic

4 eggs

1 can of tomato paste

3 tsp oregano

2 tsp salt

2tsp black pepper

2 tsp garlic powder

2tsp onion powder

1 tsp smoked paprika

In a food processor throw all of your veggies and blend. Make sure to trim off stems, seeds, and the skins first. In a large bowl mix the blended veggies with your meats, eggs, paste, and your spices by hand.

Transfer the mixture to a greased loaf pan. This will be where the bulk of your meat goes. In a muffin pan place the remaining meat. Cook at 400 until cooked through. Times will vary because of the size of each. The muffins/pucks will take about an hour, the loaf about 2.

Because there is a lot of vegetables in this recipe make sure to bake on a cookie tray to catch the drippings. I also advise to cover it with tinfoil because it will burn easier.

Everything is better with guacamole!

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About thatgirldownsouth

Anything is possible in the big green kitchen. View all posts by thatgirldownsouth

4 responses to “Paleo Meatloaf

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