Paleo Meatloaf {with homemade ketchup}
Cook up the quintessential homemade meal: meatloaf! Packed with veggies and homemade ketchup so you can avoid extra sugar.
Ingredients
for the ketchup:
- ⅓ cup medjool dates pitted, soaked in hot water soften, and drained (use ¼ cup if you want it less sweet)
- 6 oz tomato paste
- 3 tbsp water (in addition to soaking the dates)
- 2 tbsp raw apple cider vinegar
- ½ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp sea salt
- ¼ tsp chipotle pepper (optional for spice)
for the meatloaf:
- 2 lbs 85% lead grass fed ground beef
- 2 eggs
- ⅓ cup almond flour
- 1 small onion
- 3 cloves garlic, minced
- 4 oz mushrooms, roughly chopped
- 2 tbsp ghee for cooking onion, garlic & mushrooms
- 1 tsp sea salt
- 2 tsp mustard
- 1 tsp italian seasoning
- ⅛ tsp black pepper
- ¼-⅓ cups ketchup for top of the loaf
Instructions
prepare your ketchup first
- In a food processor or high speed blender, process/blend all ingredients on high speed until pureed, scraping the sides to incorporate all ingredients evenly. Store in a sealed jar in the refrigerator until ready to use.
prepare the meatloaf
- Preheat oven to 375 degrees F
- In a medium skillet, sauce the onions in the 2 tbsp of ghee (or other cooking fat) until soft, add garlic and mushrooms, sprinkle with a small amount of sea salt and continue to cook, stirring, for about 3 minutes, then remove from the heat.
- In a large bowl, combine the beef, eggs, almond flour, 3 tbsp ketchup, mustard, Italian seasoning, black better and cooked onions/garlic/mushrooms. Mix with your hands until well incorporated but try not to over-mix, since this will toughen the meat.
- Transfer the meat mixture to a 9x5 loaf pan and bake in preheated oven for 20 minutes. After 20 minutes, remove and spread ¼-⅓ cup of the ketchup over the top of the loaf, return to oven and continue to bake for 40-45 minutes more until the center is cooked (internal temp of 160 degrees F).
- Allow the loaf to rest for 10 minutes, then slice and serve. Enjoy!