Py Paleo - Cavegirl Paleo Meatloaf (serving=1 oz)
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 80.7
- Total Fat: 5.1 g
- Cholesterol: 29.3 mg
- Sodium: 93.0 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.3 g
- Protein: 7.0 g
View full nutritional breakdown of Py Paleo - Cavegirl Paleo Meatloaf (serving=1 oz) calories by ingredient
Introduction
http://cavegirlcuisine.com/2013/09/14/cavegirl-paleo-meatloaf/ http://cavegirlcuisine.com/2013/09/14/cave
girl-paleo-meatloaf/
Number of Servings: 32
Ingredients
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Ingredients
• 1 pound ground beef
• 1 pound ground pork
• 1 large egg
• 1/2 cup organic tomato sauce
• 1 shallot, finely diced
• 1/3 cup almond flour/meal
• 2 tablespoons chopped fresh basil leaves
• 1 teaspoon sea salt
• 1/4 cup diced red pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground celery seed
• 2-3 cloves of garlic, minced
• a few twists of ground pepper
Sauce:
• 1 tablespoon organic tomato sauce
• 1 tablespoon yellow mustard
Directions
1. Preheat oven to 350 degrees.
2. Grease an 8.5×11 baking dish. Mix all meatloaf ingredients (except for the sauce). Use your hands for best results. Form into a loaf on the baking dish. I like to free-form my meatloaf instead of cooking it in a loaf pan. The free-form allows for a larger crisp surface.
3. Mix the sauce ingredients. Brush on the surface of the meatloaf (I learned this trick from my grandma).
4. Bake uncovered for 45-60 minutes or until the internal temperature reaches between 175-185 degrees F (or preferred doneness). Let rest for 15 minutes.
5. Cut the paleo meatloaf into slices. Garnish with fresh parsley if desired.
Serving Size: Makes 32 ounces
2. Grease an 8.5×11 baking dish. Mix all meatloaf ingredients (except for the sauce). Use your hands for best results. Form into a loaf on the baking dish. I like to free-form my meatloaf instead of cooking it in a loaf pan. The free-form allows for a larger crisp surface.
3. Mix the sauce ingredients. Brush on the surface of the meatloaf (I learned this trick from my grandma).
4. Bake uncovered for 45-60 minutes or until the internal temperature reaches between 175-185 degrees F (or preferred doneness). Let rest for 15 minutes.
5. Cut the paleo meatloaf into slices. Garnish with fresh parsley if desired.
Serving Size: Makes 32 ounces