Paleo Apple Meatloaf
Servings: 8
Ingredients
- 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.
Instructions
- 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.