Who doesn’t love a good meatloaf?! It’s a comfort food that has stood the test of time.
I love this particular primal meatloaf recipe for it’s color, flavor, and the veggie power punch it packs!
Traditional meatloaf often calls for breadcrumbs, store-bought sauces such as Ketchup and Worcestershire, and added sugars, which don’t really qualify as “real food“. This primal diet friendly meatloaf recipe simply highlights the purity of ground beef, colorful herbs and vegetables, and adds a touch of almond flour and egg to pull it together.
A dish like this is a great opportunity to teach your kids that’s it’s okay to get your clean hands dirty in the kitchen. Rolling up their little sleeves and digging in to mix up the ingredients exposes them to the textures of real food and can be a great help to you as well.
From this recipe, I like to make two loaves of meatloaf and save one for another night or freeze it for an easy dinner down the road. You can easily cut the quantities in 1/2 and make a single loaf if preferred.
Depending on the time of year, we love to serve this primal meatloaf over a bed of mixed salad greens drizzled with olive oil, like Oregano Salad with Citrus Herb Dressing, or alongside a serving of roasted vegetables like Squash Wedges or Kohlrabi Carrot Roast. (Roasting frozen vegetables works well too.)Print
- 3 lbs. ground beef (preferably grass-fed)
- 3 eggs
- 1 cup almond meal
- 3 oz. tomato paste
- 1 medium red onion, diced
- 2 small zucchini, finely chopped
- 1 large bell pepper (color of choice), finely chopped
- 3/4 cup fresh basil leaves, chopped
- 3/4 cup fresh parsley leaves, chopped
- 2 tsp. sea salt
- 1 tsp. ground black pepper
- 1/2 cup pizza sauce (such as Muir Glen)
- Preheat oven to 350ºF.
- Mix all ingredients, except pizza sauce, in a large bowl until combined.
- Divide mixture in half and form 2 loaves in a large glass-baking dish. Top each loaf with 1/4 cup of pizza sauce.
- Plash dish in oven for 50 – 55 minutes, or until meat is cooked through.