If you’ve been with me for a while, you know I am all about quick and easy when it comes to cooking. I am no Martha Stewart. LOL So I was delighted when this experimental Paleo and gluten-free meatloaf recipe turned out to be moist, firm, and delicious and it was a breeze to throw together.
Ingredients
4 TBSP organic onion flakes (You can use fresh onion if you like)
1/2 tsp of organic garlic powder
1/2 tsp Real Salt
1/2 tsp organic pepper
5 oz organic mixed peppers (green, yellow, and red)
1 TBSP organic coconut flour
2 organic and cage-free eggs
2 lbs organic grass-fed ground beef
1 small can of organic tomato paste
Instructions
1. Break up the ground beef in a large bowl.
2. Chop peppers into small pieces and add to bowl.
3. Add all the ingredients except for the tomato paste.
4. Mix together good.
5. Stick in a baking dish.
6. Bake at 350 for 40 minutes, then pull out and cover it with tomato paste. Bake another 10 or 15 minutes.
I like to have leftovers so I used 2 pounds of meat. You could use 1 pound if you like.
You could also feel free to add any other kind of spice or condiment you desire. I think I’ll throw in a little mustard next time around and see how that goes.
This tasty and easy Paleo meatloaf recipe fits the bill for a quick, primal, low-carb, and gluten-free meal. It makes a great entree any time of day — breakfast, lunch, or dinner.
Enjoy!
