Monday, October 15, 2012

Primal Meatloaf

For the original recipe, please go to Mark's Daily Apple.

  • 2 pounds ground meat (we use a mix of pork and venison)
  • 2 eggs, whisked
  • 1 garlic clove, chopped
  • 1 small onion, finely chopped
  • 1 carrot, grated or finely chopped
  • 1 celery rib, finely chopped
  • 2 tablespoons butter (or bacon grease)
  • Small handful of fresh parsley springs, chopped
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

  • Instructions:
    Preheat oven to 400 degrees F.
    Saute garlic, onion, carrot, and celery in butter (or bacon grease) over medium heat until onions are soft, 6-8 minutes.
    In a large bowl, mix all the ingredients together. The best way to mix meatloaf is with your hands.

    Put the meat into a loaf pan. (we have even made these into meatballs and had just as good of luck, except they cook faster)
    Bake for 45 minutes or until center is done. Top with a Paleo/Primal ketchup if you have a recipe you like. We still use Heinz and consider it our 20%. 

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