A new spin on a traditional favourite, this quick paleo breakfast meatloaf is ideal for breakfast or any other meal of the day. It tastes fantastic and can be thrown together in minutes! This recipe is so easy to make that you can even ask your kids to help in the kitchen.
I have always loved meatloaf. It’s one of those foods you can enjoy anytime without worrying about calories. There is more than one way to cook meatloaf, so you can choose a recipe that fits your diet. Its rich taste will leave you craving for more.
Another thing I like about paleo meatloaf is that I can cook it for dinner and have leftovers for breakfast next day. In addition, this frugal family meal can be frozen for later. Plus, it’s grain-free, gluten-free, and paleo-friendly. This recipe works equally well with chicken, turkey, beef, bison, buffalo, or lamb.
My favourite paleo breakfast meatloaf recipe is made with ground beef eggs, herbs, spices, and some almond meal. It’s low in fat and has only a few carbs per serving. You can serve it with many different side dishes and add veggies, such as onion, garlic, celery, mushrooms, tomatoes, and bell peppers.
Quick Paleo Breakfast Meatloaf Recipe
Print RecipeIngredients
- 2 pounds of ground beef
- 1 egg, whisked
- 1 red pepper, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- ½ cup of mushrooms, diced
- ⅔ cup of almond meal
- 2 tablespoons of tomato paste (optional)
- 1 tablespoon of ground mustard
- 1 tablespoon of olive oil
- 1 teaspoon of dried thyme
- Black pepper to taste
- Sea salt to taste
- 1/2 teaspoon of paprika
- Vegetables (spinach, carrots, zucchini, etc.,)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Sauté the diced mushrooms in a skillet over medium heat.
- Mix all meatloaf ingredients (except tomato paste) in a large bowl.
- Pour the mixture into a greased pan.
- Bake for 40 to 50 minutes.
- Spread tomato paste on the top of the loaf after cooking for 15 minutes.
- Remove from the oven and enjoy!
