Paleo Meatloaf

MeatloafThis morning before heading to work at noon, Jason made us some meatloaf and delicious paleo blueberry muffins.  He got our middle son Alex involved in the process by having him crack the eggs and use the slap chopper to chop the garlic.  He doubled the recipe so we could freeze one, brilliant idea since you’re already making the mess in the kitchen.  So, tonight we got to taste this amazing recipe he got from PaleOMG.com I literally copied and pasted the recipe below and changed a few minor things that Jason tweaked.  The boys had played outside and were starving when they came in.  Alex was proud to have taken part in the process of making it and was that much more excited to eat.  She suggests serving it up with guacomole.  I’m glad we did this since it made it that much more delicious.  We get to have a few leftovers, not a lot but this is also going in David’s thermos for his lunch tomorrow…one less lunch to make:)

Paleo Southwest Meatloaf
Ingredients
  • 1.5 lbs ground beef
  • 1 egg, whisked
  • ¾ cup almond flour (we grind sliced almonds from Costco in the food processor)
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 red onion, chopped
  • 3-4 garlic cloves, minced
  • 1-2 teaspoons of Bragg’s All purpose liquid seasoning
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon fat (I used olive oil)
Instructions
  1. Preheat your oven to 400 degrees.
  2. Heat a large skillet under medium-high heat, add fat and minced garlic to the oil. Once the garlic has become fragrant, add your green pepper, red pepper, and onions.
  3. Cook until onions are translucent then remove from heat.
  4. Add your meat, egg, almond flour, spices, hot sauce, and cooked veggies to a large bowl. Mix together.
  5. Place meat mixture in one bread loaf pan (at least it’s useful for something) and pat down.
  6. Cook for 30-35 minutes.
  7. Top with guac!! Consume

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