AIP Meatloaf (Auto Immune Protocol)

AIP Meatloaf (Auto Immune Protocol)
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 387.8
  • Total Fat: 28.5 g
  • Cholesterol: 58.9 mg
  • Sodium: 542.5 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 16.2 g

View full nutritional breakdown of AIP Meatloaf (Auto Immune Protocol) calories by ingredient


Introduction

AIP safe meatloaf recipe for those who never liked a "ketchupy" meatloaf to begin with. :) Husband approves! There is definitely room to bump up the spices. You'll see in the TIPS that I didn't have marjoram on hand which I desperately wanted to add to this recipe. Next time for sure. Also Black Pepper if you have safely reintroduced. Enjoy! AIP safe meatloaf recipe for those who never liked a "ketchupy" meatloaf to begin with. :) Husband approves! There is definitely room to bump up the spices. You'll see in the TIPS that I didn't have marjoram on hand which I desperately wanted to add to this recipe. Next time for sure. Also Black Pepper if you have safely reintroduced. Enjoy!
Number of Servings: 5

Ingredients

    2/3 LB Ground Beef (I used 80/20)
    1/3 LB Ground Pork
    3/4 Cup Inka Roasted Plantains Chips, crumbed (I used my magic bullet and pulsed 5-6 times) This equals almost an entire 4 oz bag.
    3 tsp Parsley Flakes
    1 tsp AIP compliant Salt
    1/2 tsp Ground Sage
    1/4 tsp Dried Rosemary Leaves (also pulsed in magic bullet)
    1/4 tsp Dried Thyme Leaves
    1 tiny (TINY) pinch Ground Mace
    1 Tbsp Gelatin (as egg substitute)
    3/4 cup Native Forest Organic Coconut Milk - SIMPLE, or other AIP milk of choice
    1/4 cup Warm Water
    1/2 Onion, chopped
    1/2 tsp Coconut Oil for greasing pan

Directions

Preheat oven to 375 degrees Lightly grease a loaf pan (may not be necessary with all of the fat in this recipe) Mix the raw beef and pork together in a large bowl. Blend Plantain chips and Rosemary Leaves until they are a crumb texture. Add this and all other dry ingredients (including gelatin) to the meat bowl. Add the warm water and milk. If you are using coconut milk make sure to stir the can before measuring. Stir in the onion. Mix until well combined and then spread evenly into loaf pan. Bake for 50-60 minutes until done (145-160 degrees) Let rest in the pan for 5-10 minutes before serving. Serving Size: 1/5 of the Loaf

Number of Servings: 5

Recipe submitted by SparkPeople user EOEVOLVER.