I just ate leftover Italian Meatloaf and it was so surprisingly good. Experimenting with recipes to make them "paleo" has not always been..uh..successful. Sometimes I follow already established paleo recipes to the letter and they come out tasting like sandpaper. If you never have sweets, then it'd probably be satisfying, but to me it tastes like feet. So I was surprised when I liked this one as much as I did because I threw it together without half of the ingredients originally called for. I didnt have them and was not going to the grocery store late on a Sunday night. But if I didnt go ahead and make my lunch up, I'd be tempted to go out to eat. And face it...I'm weak...especially on Mondays.
To make this meatloaf, I used lean ground beef.
Peel a few large carrots. If you only have baby carrots throw them through the food processor. Chop two cloves of garlic and half an onion. Saute this and the carrots in a bit of coconut oil for a few minutes. Do not need to do all the way until tender because they'll bake in the oven.
Add the meat, 2 eggs, and the veggie combo into a bowl. Add a tsp of salt and pepper and 2 tablespoons of italian seasoning. I had pizza seasoning, and it tasted fine. Close enough.
The original recipe called for a cup of almond flour and a grated zucchini. I didnt have a zucchini, but i'll add it next time. I'm sure it'd be a lot more moist. I also saw a variation online that added tomato sauce on top when serving, that looked super yummy.
The shredded carrots added enough sweetness that i didnt miss the hugemungus load of ketchup i used to slather on regular meatloaf. Yay!
Cook at 350 for an hour, until no longer pink in the center.
Enjoy!
