Thursday, October 13, 2011

Meatloaf, Baby

I know.  Another meatloaf recipe.  Really.  Just call this Paleo Meatloaf Recipe #1001.  But, hey, we all need one, right?  Right.  

Actually, my meatloaf tweak came from two simple facts:  (i) I didn't have any tomato paste (and my go-to meatloaf recipe used to be this one by the genius over at Everyday Paleo); and (ii) I had it in my mind that I wanted to use pork rinds instead of almond flour (not really sure why...but I like pork rinds better than almond flour now that I've tried both).  

Now, I'm not one who generally understands why certain ingredients are added to a recipe.  Eggs - they are binder; that makes sense.  I wasn't quite certain about the tomato paste.  I was guessing it both added thickness to the mixture and a slightly sweet taste (because in non-Paleo recipes you often see ketchup as an ingredient).  I decided that I would first caramelize some onions (sweetness) and then blend with spices to form a paste (thickener).

Surprisingly, this came out good.  Even non-Paleo mom really liked it.  Hope you do as well.  Enjoy.
Ingredients:
  • Fat (ghee, coconut oil, etc.)
  • 1 large yellow onion
  • 2-3 cloves garlic, peeled
  • 1 tsp salt
  • 1/2-1 tsp cayenne powder
  • 1 tsp paprika powder 
  • 2 lb ground beef (or any combo of ground meat you like)
  • 2 eggs
  • 1 cup crushed pork rinds (or, you can sub almond flour)
Directions:
  1. Preheat your oven to 350 F.
  2. Heat a pan over medium heat.  Meanwhile, peel and then chop your onion (you don't really need a fine dice unless you have great knife skills -- you are ultimately going to puree this in the blender or food processor).  
  3. Add your fat to the pan (I used ghee).  You don't need a lot - just enough to keep things from sticking (and maybe add a little flavor:)).  Add onions.
  4. Cook onions until they are caramelized.  Be patient - this takes awhile.  Your onions are going to be brown, really brown.
  5. Break out your food processor or blender.  Add onions, garlic, and spices.  Blend until you have a nice thick paste.  You don't need to add water or other liquid -- you want this to be fairly thick.
  6. In a good-sized bowl, combine meat, eggs, pork rinds, and onion paste.  Use your hands (really - this is the best way to get everything combined!) and mix everything really good.
  7. Put in a pan and pop in the oven.  I used a square glass baking dish instead of a loaf pan to reduce the cooking time.  Cook about 30 minutes (longer if you use a loaf pan).
  8. Serve and enjoy.  The leftovers (if you have any!) are great as well.

1 comment:

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