How to Make Paleo-Friendly Meatloaf with Almond Flour
Are you someone who loves the comfort of a home-cooked meatloaf but is trying to stick to a Paleo diet? You might think that your days of enjoying this classic dish are over because traditional meatloaf recipes often include breadcrumbs or other non-Paleo ingredients. But don’t worry! I have a fantastic solution that will allow you to indulge in your favorite dish without breaking your dietary rules: making meatloaf with almond flour.
Why Almond Flour?
Almond flour is a great substitute for traditional flour or breadcrumbs because it’s gluten-free and Paleo-friendly. It’s made from ground almonds, meaning it’s packed with protein and healthy fats, adding nutritional value to your recipes. Plus, it has a mild, slightly sweet flavor that complements the savory taste of meatloaf beautifully.
Ingredients:
Before we dive into the cooking process, let’s take a look at what you’ll need. This recipe serves 4-6 people.
- 2 pounds of ground beef (preferably grass-fed for a true Paleo dish)
- 1 cup almond flour
- 2 eggs
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 2 tablespoons of tomato paste (make sure it’s sugar-free to keep it Paleo)
- Optional: any other herbs or seasonings you like in your meatloaf (such as thyme, oregano, or basil)
Instructions:
Now, let’s get cooking! Follow these simple steps, and you’ll have a delicious, Paleo-friendly meatloaf on your dinner table in no time.
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Preheat your oven: Start by heating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures that the oven is ready by the time you’ve prepared your meatloaf mixture.
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Mix the ingredients: In a large mixing bowl, combine the ground beef, almond flour, eggs, chopped onion, minced garlic, salt, and pepper. If you’re adding other herbs or seasonings, throw them in now. Mix everything together well. Remember, the best tools for this are your clean hands, so don’t be afraid to get a little messy!
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Shape the loaf: Once all the ingredients are thoroughly mixed, transfer the mixture to a baking dish. Shape it into a loaf with your hands. Some people like a round loaf, while others prefer a more traditional, elongated shape. It’s entirely up to you.
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Add the tomato paste: Spread the tomato paste over the top of your meatloaf. This adds a bit of moisture and a rich, tomato flavor that pairs wonderfully with the beef and almond flour.
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Bake: Put your meatloaf in the preheated oven and bake it for about 1 hour. You’ll know it’s done when the interior reaches a temperature of 160 degrees Fahrenheit (71 degrees Celsius) if you’re using a meat thermometer. Another sign it’s ready is when the meatloaf is firm to the touch and the juices run clear.
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Rest before serving: Once your meatloaf is cooked, it’s important to let it rest for at least 10 minutes before slicing. This allows the juices to redistribute throughout the meatloaf, making it moist and flavorful.
Serving Suggestions:
This Paleo-friendly meatloaf goes wonderfully with a variety of sides. For a hearty meal, serve it with roasted vegetables like carrots, Brussels sprouts, or sweet potatoes. If you’re looking for something lighter, a fresh salad works perfectly.
Tips for the Perfect Meatloaf:
- Don’t overmix: When combining your ingredients, mix until just combined. Overmixing can lead to a dense, tough meatloaf.
- Use a meat thermometer: This is the best way to ensure your meatloaf is cooked perfectly. Aim for an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius).
- Let it rest: Allowing your meatloaf to rest before slicing is crucial. It helps the meatloaf retain its moisture and makes for a better-tasting dish.
Conclusion:
With this recipe, you can enjoy a delicious, comfort-food classic while sticking to your Paleo diet. Making meatloaf with almond flour not only keeps your meal gluten-free and Paleo-friendly but also adds a nutritional boost to this beloved dish. So, the next time you’re craving something hearty and comforting, give this almond flour meatloaf a try – your taste buds (and your body) will thank you!
