Recipe: A Paleo Meatloaf, Keeping it Classic

You would think meatloaf was paleo wouldn’t you, that is if you didn’t already know how to make it of course.

This simple recipe is great for a mid week meal and the leftovers make great work lunches, it’s super easy, gluten free and paleo friendly. Hungry yet?

Ingredients

  • 500g minced beef
  • 1 green apple, peeled and grated
  • 1 brown onion, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup fresh parsley, chopped
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp tumeric
  • Salt & Pepper
  • 2 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 1 tsp honey

How to

  1. Preheat your oven to 180 degrees.
  2. Place your grated apple in a tea towel and squeeze from it the excess water/juice, try and get your apple as dry as possible.
  3. In a large bowl combine the mince, apple, onion, garlic, parsley and spices, get your hands in there and mix everything together until it is well combined.
  4. Grease your loaf pan with a little coconut or olive oil.
  5. Place your mixture into a loaf pan and set aside.
  6. In another bowl mix the tomato paste, vinegar and honey into a sauce, spoon this over the top of your loaf – it doesn’t need to be a thick layer just make sure all of it is covered.
  7. Place the meatloaf in the over for 30 – 40 minutes, it will shrink away from the edges.
  8. Remove from the oven and allow to cool a little before slicing and serving.

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