Paleo Meatloaf Recipe

I am LOVE with this Paleo Meatloaf recipe that I created. I was craving meatloaf and decided to create one that would be Paleo and Gluten Free.  I used mushrooms instead of bread crumbs.  My husband was curious about this one but when I served it he had no idea it was Paleo until he finished it!  He did notice the mushrooms but didn’t even realize there was no breading used.  I love this low carb and gluten free dinner.  It is perfect for leftovers too!  You could make it in a muffin tin method too for quicker cooking.

I used Bison for this recipe but you could use ground beef, ground chicken, ground turkey or any combination.  This is a great recipe to sneak in some extra vegetables into your families diet too!  I personally like to serve it with Roasted Broccoli.

This Paleo Meatloaf is so good! Of course you can’t go wrong with bacon!

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This Paleo Meatloaf is so good! Of course you can’t go wrong with bacon!

Weight Watchers Points Plus = 7 Points

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Paleo Meatloaf

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 6

Author Melissa Jennings

Ingredients

• 2 lbs of ground beef bison or turkey (or any combination)
• 1 medium onion diced very thin
• 1 cup mushrooms chopped
• 1/2 cup green peppers diced
• 1 clove of garlic crushed and diced
• 1 tsp salt
• 1 tsp pepper
• 2 eggs
• Bacon optional but so yummy!

Instructions

1. Lightly saute your onion, green pepper and mushrooms.
2. Combine all of your ingredients together except the bacon.
3. Grease with olive oil loaf pan or muffin tin.
4. Place meat mixture in pan.
5. Add bacon to the top and bake at 350 degrees for 1 hour (loaf pan) or 20 minutes for muffin tins (or until bacon is done).
6. Enjoy!
7. If you want a ketchup or tomato based topping you can make your own sugar free version using 1/4 cup sugar free tomato sauce or paste, 1 TBSP Worcestershire sauce, 1/2 tsp garlic powder and 1/4 tsp dry mustard. Add to the meatloaf the last 10 minutes cooking in the loaf pan.

Paleo Recipes:

Bacon Wrapped Asparagus

Buttery Brussel Sprouts

Green Beans Almondine

Sauteed Mushrooms, Squash and Zucchini

Avocado Egg Bake

Bacon Egg Cups

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