My husband sent me a text message today that said my meatloaf is amazing. I think that is as good an endorsement as any for this recipe right here. I used a food processor to grind up all the veggies and mixed a few different kinds of meat to make paleo meatloaf.
The hands-on time is quick and would be a great make-ahead meal that you can pop in the oven when you get home from work. So I made one regular loaf and 12 muffin-sized (or meat pucks if you prefer). This is an excellent paleo meatloaf recipe for those of you keeping paleo, and it’s great for kids who don’t like their veggies because there is a bunch in here, but you can’t tell.
Healthy Veggie-Packed Paleo Meatloaf Recipe
- 3 pounds ground beef (minced beef) - 80/20
- 16 ounces Italian sausage (American name for Pork Sausage with Fennel Seeds)
- 16 ounces ground pork (minced pork)
- 3 medium green pepper (green capsicum)
- 4 small carrots
- 2 medium yellow onion
- 1 head garlic
- 4 mediu egg
- 1 can tomato paste
- 3 teaspoons oregano
- 2 teaspoons salt
- 2 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- In a food processor, throw all of your veggies and blend. Make sure to trim off stems, seeds, and skins first. In a large bowl, mix the blended veggies with your meats, eggs, paste, and your spices by hand.
- Transfer the mixture to a greased loaf pan. This will be where the bulk of your meat goes. In a muffin pan, place the remaining meat. Cook at 400 degrees Fahrenheit until cooked through. Times will vary because of the size of each. The muffins/pucks will take about an hour, and the loaf about 2.
- Because there are a lot of vegetables in this recipe, make sure to bake on a cookie tray to catch the drippings. I also advise covering it with tinfoil because it will burn easier.