Low Carb Paleo Meatloaf

Meatloaf belongs with Low Carb and Paleo

We fell in love with this moist and tender meatloaf; a result of mixing a family recipe, while googling paleo varieties. It doesn’t matter which eating style we are following; this Italian herbed meatloaf is easy to adapt, and fits most menu planners.

We’ve tried many things with our meatloaf batches, including:

Vegetable: Celery, mushroom, spinach, carrot, asparagus, and various herbs
Getting creative: A layer of spinach and curd cheese tucked between a top and bottom layer of meatloaf mix
Bacon: that’s a no brainer meatloaf the family loved.

We’ve tried the standard mix both with and without a sauce baked on top. Baking meatloaf with a smathering of homemade barbecue sauce was something my mother always did; we’ve carried the tradition on with our family as well.

Low Carb Meatloaf

This quick to make meatloaf is better than the standard home-style version. It’s so moist and tender you’ll make it all the time.

1 lb ground beef (local grown, grass fed if available)
1 egg
¾ cup almond flour
1 medium onion (diced)
1 red pepper (diced)
¼ cup tomato sauce
substitute salsa, bbq sauce, marinara, or sauce of your choice
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried parsley
salt and pepper (to taste)
oil for cooking vegetables
additional sauce for the top before baking.

Preheat oven to 400′
Saute onion and pepper in a drizzle of oil until soft and onions are translucent; cool.
In a medium sized bowl, add cooked onion and pepper to remaining ingredients. Using your hands, mix together well.
Press into a loaf shape with a little depression in the middle.
Our family likes to fill the depression with tomato or barbecue sauce, then
Bake 35 – 40 minutes.

I’ve done many things with this recipe including adding bbq sauce in place of the tomato sauce in the recipe. Just like all meatloaf recipes, this one is very adaptable to your family’s preferences.

baked Low Carb Paleo Meatloaf Italian — Meatloaf baked with tomato sauce.

We hope you enjoy trying our new family recipe and hope you adapt it to fit your family.

Let us know what combinations you’ve tried,

We love to try new things and would love to hear your adventures.

** Any additions or subtractions to the recipe will change the nutritional information

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Alana
Twitter: (RamblinGarden)

November 12, 2015 at 6:12 am

Except for the almond flour(we don’t follow the paleo diet) this is similar to meatloafs my husband makes. He bakes on a rack, so fats drain. And I agree grass fed beef if the best – we buy some of our beef from a local grower – alas, the farmer’s market season is over for us.