Paleo Mushroom Meatloaf (GF)
Nothing like meatloaf on a Monday! I got the idea for this recipe from the January/February 2014 Cooking Light magazine. They had a recipe for a mushroom meatloaf and mentioned that halfing the meat, and replacing it with mushrooms is a great way to cut calories and fat.
What a great idea! Since meatloaf is easily made Paleo, I decided to transform their recipe into a Paleo version. And it turned out really delicious! Earthy mushrooms, fresh thyme, and sweet honey-tomato sauce are the perfect companions for this meaty dish.
I tested this Paleo Mushroom Meatloaf recipe out with friends, and after having their seal of approval, I decided that this needed to be posted here.
One of my friends even said, “Is this really paleo?!”, so I knew it had to be good. 🙂
Speaking of good…I have already made this 3 times! haha…
I like doubling the recipe so that I have two meatloaves for the week. Having a bunch of pre-made lunches or dinners in the fridge really saves me time.
I prefer cooking this meatloaf in an 8×8 glass square dish. It cooks more evenly and is easier to cut and scoop.
But it also works great in the traditional loaf tin that meatloaf is normally made in, which is pictured here.
This Paleo Mushroom Meatloaf is great with “mashed potatoes”– aka a mix of sweet potato and cauliflower.
I sliced two medium sweet potatoes into thin slices. I then cut up one small head of cauliflower. I put both in a large pan of boiling water for 14 minutes.
I put half of the sweet potatoes and cauliflower florets into a Ninja Blender with 1/3 cup of coconut milk. I let it blend for about a minute. Then I pushed down the sides of the blender with a spatula and added the rest of the potatoes and cauliflower.
I added a splash of coconut milk, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and blended it until it was all mixed well. And voila, Paleo mashed potatoes that go perfectly with meatloaf!
Paleo Mushroom Meatloaf (GF)
- 1 lb cremini mushrooms, (also called baby bela)
- 1 Tbs olive oil
- 1 yellow onion, minced
- 6-8 cloves garlic
- 1 Tbs lemon
- 1 Tbs apple cider vinegar
- 2 tsp chopped fresh thyme
- 1/2 cup almond flour
- 1 tsp salt
- 1/2 tsp ground black pepper
- 16 ounces ground beef or ground buffalo
- 1 large egg, lightly beaten
- 2/3 cup strained tomatoes, (Pomi brand)
- 2 Tbs honey
- Preheat the oven to 375 degrees.
- Mince the onions and garlic with a food processor and set aside in a bowl.
- Clean the mushrooms with water and dry off well with paper towels.
- Mince the mushrooms with a food processor (this will probably need to be done in batches) and set aside in a bowl.
- Put oil in a large saute pan and heat over medium-high heat.
- Add the minced onion and garlic and cook for 3 1/2- 4 minutes while stirring regularly.
- Add the minced mushrooms and let them cook 7 minutes OR until the liquid evaporates. (stir them maybe three times during this time)
- Add the lemon juice and apple cider vinegar, stir, and cook for another 1 minute.
- Remove from heat.
- Mix the chopped thyme in.
- Add the salt and pepper.
- Let the mushroom mixture cool a bit.
- In the pan or in a big bowl, mix the mushroom mixture, almond meal, ground beef, and large egg until combined.
- Place in a 8x8 pan or in a loaf pan/tin and let cook at 375 degrees for 20 minutes.
- While the meatloaf is in the oven, mix the strained tomatoes and honey together in a small bowl.
- Once the 20 minutes is up, remove the meatloaf from the oven and brush the top of the loaf with the strained tomato/honey mixture.
- Put the meatloaf back in the oven for 20 minutes.
- Set the oven to broil and broil the meatloaf for 3- 5 minutes or until the top is browned and crisp. After 3 minutes, check on it regularly to make sure it doesn't burn.
- Remove from the oven and enjoy 🙂
- If there is any excess liquid from the meat in the pan, tilt the pan over the sink to remove it or use a spoon to collect it.
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