I actually used to hate meatloaf. It was one of those meals that I tried as a kid and never wanted on my plate again. But sometime after college I decided to give it a try again and now I love it. Especially this Paleo meatloaf recipe because it’s full of veggies and fresh herbs.
I’m guessing that all of us grew up with our own version of mom’s meatloaf and I think I’m safe in imagining your version as a hunk of meat in a pan with a layer of ketchup on top.
Remind you of home?
But if you still think all meatloaf has to be made with breadcrumbs and a layer of ketchup over the top, you are mistaken. We decided to make a true paleo meatloaf and kick mom’s version up a notch or two. We used a combination of ground pork and ground beef, but you can also use just ground beef (or chicken or turkey).
We love this paleo meatloaf because you can make a big batch and eat on it all week. Or you can make it and save it for later – just freeze it in already cooked slices and take the frozen slices with you for lunch. They will be defrosted by lunchtime, just pop them in the microwave to warm up.
The best part about this meatloaf is that it has the flavor and seasonings of a “normal” meatloaf but it’s actually packed with vegetables. Sneaky huh? It’s a great family meal, so easy to make and nutritious. There’s lots of flavor and good stuff inside…it’s not just a hunk of meat now!
Hey, why not invite mom over and let her try it?
If you try out this recipe, let us know what you think by leaving a comment below and adding a rating. Also, take a picture and tag it on Instagram #realsimplegood so we can check it out!
This paleo meatloaf has the flavor and seasonings of a normal meatloaf and it's packed with vegetables and fresh herbs. Comfort food that's good for you!
- 2 cups mushrooms
- 1 cup cauliflower
- 1 leek
- 1 medium sized carrot
- 1 medium sized parsnip
- 1 Tbsp avocado oil
- 4 cloves garlic - minced
- 2 eggs
- 2 Tbsp rosemary - freshly chopped
- 2 Tbsp oregano - freshly chopped
- 1/2 cup parsley - freshly chopped
- 2 tsp salt
- 2 tsp pepper
- 1 lb ground beef
- 1 lb ground pork
Preheat your oven to 350 degrees.
If using a food processor, use the grating attachment.
Put the mushrooms, cauliflower, leek, carrot and parsnip through the food processor. Otherwise, if you are doing it by hand, dice the mushrooms and leek and grate the cauliflower, carrot and parsnip.
In a large skillet, heat the avocado oil over medium heat and add in the vegetables.
Sauté the vegetables for 8 minutes, stirring occasionally. Add in the garlic at the end with a couple of minutes left. Set aside to cool.
In a large bowl mix the eggs with rosemary, oregano, parsley and salt and pepper.
Add the meat and vegetables to the bowl. Mix gently with your hands until all of the ingredients are well incorporated.
Transfer the mixture to a 9 x 5 loaf pan or 8 x 8 baking pan (it should fit either). Make sure to spread it evenly into the corners.
Cook for one hour. Remove from oven and carefully pour off liquid.
Allow to cool and dig in!
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.