Try this Paleo Friendly Meatloaf recipe.
- 1 large egg
- 1 lb ground beef or turkey (organic or grass fed prefer
- 1/4 cup green peppers
- 1/4 cup chopped onions
- 1 tsp chopped garlic
- 1 tbsp mccormick montreal steak seasoning (best. stuff. e
- or if you don't have the steak seasoning you can a salt & pepper to taste
- 1/2 cup almond meal (almonds ground into a flour base)
- Carbohydrate 5.72432999812194 g
- Cholesterol 211.5 mg
- Fat 5.0760749999716 g
- Fiber 1.18080002868167 g
- Protein 7.1046799996387 g
- Saturated Fat 1.58567199999494 g
- Serving Size 1 1 recipe (572g)
- Sodium 72.7434999990343 mg
- Sugar 4.54352996944027 g
- Trans Fat 0.861422999991422 g
- Calories 95 calories
Step-by-step
- Whisk the egg in a bowl first
- Add all the ingredients including the egg together
- Form it into a loaf pan
- Bake on 350 degrees for about 45 minutes or until golden brown
- Let cool for about 5 minutes before serving
Undermixing the binding agents before adding the protein leads to pockets of dry almond meal and unevenly distributed seasoning throughout the loaf. Whisking the egg thoroughly with the chopped onions, green peppers, garlic, and spices first creates an emulsion that holds the ground meat and almond meal together without requiring traditional breadcrumbs. Incorporating these components separately ensures the moisture from the vegetables disperses evenly before the meat enters the bowl.
Overworking ground beef or turkey when combining the ingredients develops the proteins too much, resulting in a dense, sausage-like texture rather than a tender slice. Gently folding the meat into the wet mixture until just combined preserves the delicate crumb structure necessary for a proper slice. Utilizing a standard loaf pan shapes the mixture efficiently, though a parchment-lined baking sheet works if a free-form loaf is preferred for a crisper exterior crust.
Baking at 350 degrees Fahrenheit provides the moderate heat needed to cook the interior through without scorching the exterior before the center reaches safety thresholds. The process takes approximately 45 minutes, though visual cues remain more reliable than the clock alone. Look for a golden brown crust and an internal temperature registering 160 degrees Fahrenheit on an instant-read thermometer inserted into the thickest part.
Allowing the loaf to rest for 5 minutes outside the oven allows the internal juices to redistribute through the muscle fibers so the slices hold their shape upon cutting. Slicing too early causes the pieces to crumble apart on the plate because the fats and moisture have not settled. Leftovers store safely in an airtight container in the refrigerator for up to four days and reheat efficiently in a moderate oven.
