This savory, hearty paleo meatloaf is made with the addition of balsamic fried onions, fiber-rich carrots and a bit of bacon for extra magic. Serve with a side of ketchup or mustard…
Ingredients [ For 4 to 5 people ] [ Preparation time : 22 minute – Cooking time : 55 minutes ]
- Coconut oil or olive oil for greasing
For the onions
- 1 tablespoon olive oil or ghee
- 1 large white onion, peeled and finely diced
- ½ teaspoon salt
- 2 tablespoons balsamic vinegar
For the rest of the meatloaf
- 6-8 bacon streaks/rashers, rind removed (I only had 5 pieces but please use more to line up the whole pan)
- 1 medium carrot, grated
- 700 g / 1.5 lb grass fed beef mince
- 150-200 g / about 5 oz chicken livers (optional, you can instead use 850-900 g / 1.8 lb of beef mince alone)
- 3 tablespoons almond meal or almond flour (omit for a nut-free version)
- 2 heaped tablespoons of mayonnaise (alternatively, 2 eggs + 2 tablespoons olive oil)
- 3 cloves of garlic, grated or minced
- 1½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- ⅓ cup chopped sun-dried or semi-dried tomatoes
- Preheat the oven to 180 C / 355°F. Grease a medium loaf tin (about 9 x 5” or 8.5 x 4.5”) with a little coconut oil and set aside.
- Heat a tablespoon of olive oil or ghee in a frying pan over medium heat.
- Add the onions and salt and sauté for 7-8 minutes, until softened and translucent.
- Add the balsamic vinegar and stir for a minute, until slightly caramelized.
- Line the loaf tin with bacon rashers overlapping them over the edges in an alternate way as you go (see photo).
- You can reserve a couple of rashers to fill in the gaps at the top once the meat is in.
- I only had 5 streaks when I made the loaf in the picture, so I have a few gaps in my finished bacon top but you get the idea.
- Squeeze the grated carrots over a sink to remove some of the excess juices.
- In a large mixing bowl, combine the carrots, beef, chicken livers (if using), the cooked onions and the rest of the ingredients.
- Use clean hands to mix the filling really well, making sure the ingredients are well incorporated and spread through.
- Pack the mixture into the loaf tin and wrap the overlapping bacon pieces over the top of the loaf, pressing them down with your fingers.
- Place the meatloaf in the oven, middle shelf, and bake for 45-50 minutes. I suggest rotating the tin halfway through.
- Turn the oven off, leave the door open and allow the loaf to rest for 10 minutes inside.
- When you remove the tin, you might have some cooking juices inside.
- Simply pour the liquid out into a bowl and reserve to drizzle over the loaf when serving.
- Carefully remove the loaf onto a plate (I like to top the tin upside down while holding a plate over the top) and slice when serving.
- While the loaf is cooking, prepare a side of vegetables or a salad.