You won't miss the grains in this Paleo Meatloaf! This recipe uses shredded apples in place of the bread crumbs, it is surprisingly light and has a hint of natural sweetness.
I grew up eating my mom's delicious meatloaf. It is so good that one Valentine's Day, she made a heart shaped meatloaf. I'm not kidding... look!
My recipe has evolved from my Mom's, but it too is delicious and is a favorite of my kids. My family really liked this paleo version, they said they didn't get that "heavy feeling" that they usually have after eating meatloaf.
I used my homemade Paleo Ketchup for this recipe and it worked beautifully. It has less than half the sugar of my favorite organic ketchup brand (Trader Joes), and it is sweetened with honey.
This is another great make-ahead meal, it's even better the next day!. Meatloaf has been featured at my ski house many times, it's inexpensive, filling, and in this case healthy...
A note about portions: This recipe fed my family of four who usually puts away six servings, and we still had some left over. You can easily half this recipe to make a smaller meatloaf.
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Paleo Apple Meatloaf
- For the Meatloaf:
- 2 lbs ground beef pasture-raised, grass-fed
- 2 apples grated I used 1 granny smith and 1 honey crisp
- 1 & 1/2 cup onion grated
- 1 red bell pepper finely chopped
- 2 cloves garlic minced
- 1/2 cup ketchup organic without high fructose corn syrup
- 2 eggs lightly beaten
- 1 Tbs coconut aminos
- 1 tsp salt
- 1 Tsp black pepper
- For The Ketchup Onion Glaze:
- 1/4 cup onion grated I pulse in the food processor, then strain liquid
- 1/2 cup of ketchup organic without high fructose corn syrup
- 2 Tbs maple syrup
- 1/2 Tbs raw honey
- 2 Tbs apple cider
- 2 Tbs apple cider vinegar
- 1 Tbs coconut aminos
- I recommend using organic ingredients when possible.
For the Meatloaf:
Heat oven to 350°F.
Peel, core, and grate the two apples. The food processor makes this a quick job. While you have the food processor out, grate the onions, and then strain off the liquid. I used two large onions which produced enough for the Ketchup Onion Glaze too.
Add all ingredients in large mixing bowl; use your hands to combine, but don’t over-mix.
Form into a loaf on a rimmed baking sheet, which is lined with parchment paper.
Bake for thirty minutes, and then drain the grease and juices off of the pan. Scrape off any congealed fat, which may have formed around the edges. Cover the meatloaf with the Ketchup Onion Glaze, spreading with a rubber spatula for an even coat.
Bake 10 to 15 minutes more, or until meatloaf is cooked to medium doneness (160°F). Let stand at least 5 minutes before slicing.
For the Kechup Onion Glaze:
Mix all glaze ingredients together, simmer for 10-20 minutes until thickened and reduced.
After meatloaf has cooked for 30 minutes, drain the grease and juices off of the pan. Remove any congealed fat, which may have formed around the edges of the meatloaf.
Cover the meatloaf with the Ketchup Onion Glaze, spreading with a rubber spatula for an even coat.