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My Paleo Whole30 meatloaf is, by far, my husband’s favourite comfort food. I always know he will be pleased with the results. For this reason, I try to switch things up and do various types and styles of meatloaf. Meatloaf is easy and fast to prepare and hits that comfort food spot every time.
After the invention of the meat grinder which was an ordinary kitchen tool and during the Great Depression meatloaf was a well known and appreciated dish. Meatloaf was an inexpensive type of protein that went a long way in feeding families. During World War II meatloaf was also a cheap way to feed families. For this reason in earned the name ‘Vitality Loaf.’
Once an inexpensive culinary necessity for families, meatloaf is today a mainstay in diners and even gourmet restaurants. It all depends on how the meatloaf is made and the quality of the beef.
Jamie Oliver adds cumin, coriander, oregano, rosemary, Dijon mustard, cream crackers, smoked bacon and beef in his celebrated meatloaf. The loaf is smothered in a sauce made with garlic, red chilli, paprika, chickpeas, Worcestershire sauce, tomatoes and balsamic vinegar. An interesting combination of ingredients and flavours.
Martha Stewart combines fresh white bread, garlic, onion, celery stalk, carrot, flat-leaf parsley, ground chuck and ground pork.
Some chefs use a combination of beef, pork, and venison and add gravy rather than a sauce. You can also make meatloaf with any meat that can be ground, such as duck, turkey, bison, elk, etc.
In my version you can add whatever herbs and spices you like. Take this basic Paleo Whole30 compliant version and create something outstanding for family and friends.
RECIPE. NUTRITIONAL VALUE:
Ground beef is an excellent source of protein. A 3.5 ounce serving of ground beef contains about 26.1 grams.
RECIPE TASTE PROFILE:
The predominant taste sensations of this dish are fattiness due to the beef, tanginess and umami from the compliant tomato sauce and umami and saltiness form the bacon.
DIRTY-BIRDY WINE PARTNER (For those maintaining a Paleo Whole30 lifestyle):
With the predominant taste sensations being fattiness, umami, a little tanginess and saltiness, a big austere red is ideal. These are reds with lots of earthy or fruity character, followed by pleasant bitterness and astringency. The wine’s tannin (bitterness and astringency) will nicely offset the fattiness and saltiness of the bacon.
Prepare all ingredients. Use ground beef or a combination of beef and pork.
Spray baking dish with avocado nonstick cooking spray. Mix all ingredients together with hands.
Coat meatloaf with Paleo Whole30 compliant homemade ketchup.
Lay and overlap strips of Paleo Whole30 compliant bacon oven meatloaf.
Trim ends of bacon to make meatloaf neat and tidy.
Bake until an instant-read thermometer registers 160 degrees F, about 45 to 55 minutes. Let meatloaf rest for about 10 minutes before slicing and serving.Print
PALEO WHOLE30 HOMEMADE BACON COVERED MEATLOAF
- Prep Time: 15
- Cook Time: 55
- Total Time: 70 MINUTES
- Yield: 6 to 8
- Category: PALEO & WHOLE30
- Method: BAKING
- Cuisine: DINNER
- Diet: Gluten Free
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon olive oil
1.5 pounds grass-fed ground beef
1 1/4 cups Paleo Whole30 bread crumbs*
1 teaspoon black pepper
½ to ¾ cup Paleo Whole30 ketchup**
10 slices Paleo Whole30 compliant bacon
*Click the link for Paleo Whole30 bread crumbs:
**Click the link for Paleo Whole30 “Da Bomb Ketchup”
Preheat oven to 350 F. In a food processor or blender add onion, garlic, and olive oil. Pulsate until finely chopped. Measure all other ingredients and place in mixing bowl with onion/garlic mixture. Mix all ingredients together, except for ketchup. Spray a baking dish with avocado non-stick cooking spray. Place meatloaf mixture into the baking dish. Coat meatloaf with ketchup. Lay and overlap strips of bacon over meatloaf mixture. Trim ends of bacon to make meatloaf neat and tidy. Bake until an instant-read thermometer registers 160 degrees F, about 45 to 55 minutes. Let meatloaf rest for about 10 minutes before slicing and serving. Serve with mashed cauliflower with plant-based butter.
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