My husband follows a mostly Paleo diet which is hard for us mere mortals to deal with. The idea is that you’re supposed to eat like a cave man: meat, vegetables, nuts, and fruit. Coming up with new and exciting recipes is difficult, especially during the week when I don’t feel like cooking for hours on end. This meatloaf is one of his favorites.
It is so easy to make with only a little prep plus it’s actually incredible. I try to avoid meat for the most part and find myself making a vegetarian option for me almost every night, but I can never say no to this! It’s comforting, tasty, and I know that the best ingredients possible are in it. We use only grass-fed organic beef bought from the Farmer’s Market or Whole Foods and you get a nice little serving of vegetables while you’re at it. My version of meatloaf has a bigger vegetable to meat ratio than any other one that I’ve found.
Drizzle of olive oil
1 pound grass-fed organic ground beef
3 cloves garlic, finely chopped
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1/2 cup onions, finely chopped
1 tspn salt
1/3 cup whole-wheat breadcrumbs (not allowed on Paleo but don’t tell Anel!)
1 tblspn Worcestershire sauce
Organic ketchup for drizzling
-Preheat the oven to 375.
-Coat 9 x 5 inch loaf pan with olive oil (or cooking spray, whatever works).
-Mix all of the ingredients in a large bowl and combine using your hands. Nothing works better than your fingers so take off your rings and just get in there!
-Transfer the mixture into the loaf pan and press it in.
-Drizzle ketchup on top (optional)
-Bake for 50-55 minutes until it’s no longer pink in the center.
-Slice and serve