The kids and Craig had a hankering for meatloaf, so I whipped up something which I thought might taste delish(ix!) yet still fall well within low-carb, primal, and paleo guidelines.
We’ve got 3 kids, so this recipe makes a lot – 3 loaves – but it is really easy to downsize to fit a smaller audience. Plus it freezes well after baking.
There are so many variations on this theme. Instead of traditional flavors, try using homemade taco seasoning (hi Kalyn :). Or put a couple of slices of raw bacon or a layer of homemade ketchup over the top before baking. You can add fresh or dry spices like basil or marjoram to the mix too.
If you’re careful with the ingredients you use to flavor this meatloaf, it can also easily be gluten-free as well.
Do you have kids who think they don’t like onions? Just mince them (not the kids) up really tiny and they’ll blend right into the meatloaf. Or tell them what I tell my kids: onions are for flavor. Somehow that works and they are able to enjoy the dish without remembering watching me cut up the strong-smelling onions!
There are a million ways to make meatloaf that don’t involve bread crumbs. Give it a try and let me know what you think.
- 5 pounds ground beef, turkey, lamb...
- 5 eggs
- 5 cloves garlic, minced
- 2 TB Worcestershire sauce
- 2 TB Dijon mustard
- 1 large white onion, chopped
- 1 TB salt
- Ground pepper to taste
- Pre-heat oven to 350 degrees.
- Put out your loaf pans so you're not pulling them out of the cupboard with meat-covered hands!
- Put all ingredients in a large bowl. Mix well with your hands.
- Divide equally into the 3 loaf pans. Smooth the tops.
- Bake for 50-60 minutes. (Less if you reduced the recipe.)