Comforting Paleo Meatloaf topped with a Chipotle Ketchup Glaze
Move over Grandma, there's a new meatloaf sheriff in town! Delicious juicy meatloaf with an addicting glaze. You would never guess that this is Paleo.
Ingredients
Meatloaf
- 2 lb2 lb2 lb Ground Beef
- 1 lb1 lb1 lb Ground Pork
- 222 Eggs, beaten
- .5 cup.5 cup.5 cup Pork Rinds, blended
- .667 cup.667 cup.667 cup Simple Mills Fine Ground Sea Salt Almond Flour Crackers, blended
- .5 cup.5 cup.5 cup Almond Milk
- 3 Tbsp3 Tbsp3 Tbsp Unsweetened Ketchup - Primal Kitchen
- 2 tsp2 tsp2 tsp Dijon Mustard
- 2 tsp2 tsp2 tsp Coconut Aminos
- .25 tsp.25 tsp.25 tsp Hot Sauce
- 1 tsp1 tsp1 tsp Worcestershire Sauce
- .5 tsp.5 tsp.5 tsp dried Thyme
- 222 Carrots, large, diced
Veggie Mixture
- 2 pieces2 pieces2 pieces Celery, large, diced
- 111 Vidalia Onion, small, diced (about 1.5 cups)
- 3 cloves3 cloves3 cloves Garlic, minced or grated
Glaze
- .5 cup.5 cup.5 cup Unsweetened Ketchup - Primal Kitchen
- 111 Chipotle Peppers in Adobo Sauce, seeds removed and chopped
- .25 cup.25 cup.25 cup Honey
- .25 cup.25 cup.25 cup Coconut Sugar
- 1 Tbsp1 Tbsp1 Tbsp Apple Cider Vinegar
- 1 tsp1 tsp1 tsp Yellow Mustard
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Glaze
- Grab a small blender and throw in 1/2 cup Primal Kitchen ketchup, 1 chipotle pepper (seeds removed and chopped), 1/4 cup honey, 1/4 cup coconut sugar, 1 tbsp apple cider vinegar, and 1 tsp yellow mustard. Blend this up until smooth then add to a small sauce pot. Bring to a simmer over medium heat. let this thicken for 5-6 minutes and once its a nice glaze texture, remove to a bowl and set aside.
Vegetable Mixture
- Get a 12 inch pan on medium high heat and add in 1 tbsp of avocado oil. Swirl the pan then throw the diced carrot, celery, and onion into the pan. Sprinkle with 1/4 tsp salt and 1/8 tsp pepper and sauté for 5 minutes. Drop heat to medium and add in 2 tbsp of butter. Once melted, add in the 3 grated garlic cloves and sauté for 1-2 minutes. Remove mixture to a bowl and let cool for 10-20 minutes.
Meatloaf
- Preheat oven to 350 degrees.
- Start off by making the binding mixture by blending up some simple mills crackers until breading like texture. Do this until you have 2/3 cup. Now add the 2/3 cup blended simple mills crackers with 1/2 cup of almond milk in a small bowl. Mix up and let sit for 5 minutes. It turns into a paste that you will add into the meatloaf filling.
- Grab a large glass bowl and add in 2 lbs ground beef (room temp for 30 min), 1 lb ground pork (room temp for 30 min), the cooled sautéed vegetable mixture, 1/2 cup blended pork rinds, the cracker paste, 2 beaten eggs, 2 tsp salt, 1/2 tsp pepper, 2 tsp dijon mustard, 3 tbsp primal kitchen ketchup, 2 tsp coconut aminos, 1/2 tsp hot sauce, 1/2 tsp dried thyme, 1 tsp worchestire sauce (omit for 100% paleo).
- Mix up with your hands until you get everything nice and combined. Make sure you don’t overmix since that could make the meatloaf tough. Now grab a big roasting tray or baking dish with some tinfoil down and form the mixture into a log shape. Spoon over half of the sauce mixture on top of the meatloaf and use a brush to ensure every bit is covered. Bake at 350 on the middle rack for 30 minutes.
- Remove meatloaf after 30 minutes and add some more of the sauce leaving a bit to spoon on top of the slices. Bake for another 30-40 minutes until the internal temp is 160 degrees.
- Let this cool for 10-20 minutes then cut into thick slices and enjoy.
Notes
Bonus step. Let the meatloaf cool completely in the fridge then sear the pieces in a cast iron pan with some avocado oil and butter for a few minutes on each side. It gives it a nice little crisp all over the piece and its insanely good! Give it a try or heat up the leftovers this way!
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About This Recipe
Show nutritional information
Dairy Free Gluten Free Meat Shellfish Free Sugar Alcohol FreeThis is our estimate based on online research. | |
Calories: | 804 |
Fat: | 47 g |
Carbohydrates: | 24 g |
Protein: | 66 g |
Cholesterol: | 215 g |
Sodium: | 666 mg |
Fiber: | 1 g |
Sugars: | 18 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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