Recipe of the Week: Paleo Pinwheel Meatloaf

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This isn’t your mother’s meatloaf! All of the goodness of traditional meatloaf yet gluten free, dairy free and full of flavor.

meatloaf

Paleo Pinwheel Meatloaf

Servings: 6                       Prep Time: 20 minutes            Bake Time: 50 minutes

Adapted from ‘Poor Man’s Braciole’ recipe in The Frugal Paleo Cookbook

Ingredients:
• 1lb ground beef
• 1lb ground pork
• 1 egg
• 1 cup chopped mushrooms
• 1 medium white onion
• ¼ cup Worchestershire sauce
• ½ cup almond flour(meal)
• ¼ cup organic ketchup
• 2 tbsp olive oil
• 2 tsp black pepper
• 2 tsp garlic powder
• 1 tsp salt (optional)

Instructions:
Preheat oven to 400° F
Sauté onions and mushrooms in olive oil. Season with pepper and garlic to taste. Set aside. Mix beef, pork, egg, Worchestershire sauce, almond meal and spices in a large bowl. Ingredients should stick together well, almost like dough. If too ‘wet’ add extra almond meal until mixture looks dry. Separate mixture into two loaves. Place both loaves on a large baking sheet. Use a rolling pin to roll meat mixture to about 1-inch thickness on the pan. Evenly distribute sautéed mushroom and onion on top of meat mixture. Roll the meat mixture onto itself, creating two pinwheel loaves. Center each loaf in the pan.
Brush ketchup evenly over both loaves and cover entire pan with foil.
Bake for about 50 minutes, or until internal temperature of each loaf is 160°F.
Let cool, then serve. Voila!

Variations and Substitutions:

  • Change up your fillings. Keep the total amount of vegetables at about 2 cups, or you might need to adjust cooking times. Switch mushrooms and onions with spinach, kale, squash, broccoli, or peppers.
  • Don’t have almond meal? It’s purpose is to soak up liquid so the meat sticks together. Blend whole almonds, flaxseed or even sunflower seeds instead. You can try coconut flour if you have it, but this flour soaks up much more liquid than almond meal, so start with less and see how it goes.
  • No ground pork? It’s not usually in my freezer either. It’s ok to use ground beef only, but pork adds more fat, making the meat more tender. I guess you could try ground turkey or chicken as well, but I feel like it would not stick as well, an extra egg may help it stick together.
  • Play with spices-pepper and garlic are my go-to, but change it up to make it a Mexican inspired dish with peppers and chili flavorings, or Ranch inspired flavors like dill, parsley and chive.
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