One of the hardest things I've found to do when eating clean/paleo is having food ready to eat. Because you are not eating "processed" foods, the ability to pop something in the microwave and eat 3 minutes later is nearly impossible without some pre-planed meal prep time invested.
Meat Loaf. Yes I said meatloaf. But not the kind your mother use to make. Loaded in breadcrumbs and smothered in ketchup. Yuck.
I have found meatloaf to be an easy meal to make and then have for a quick reheat meal in the days after. I also found making it in my jumbo muffin pan worked even better and it didn't take as long to cook! Winning!!
I followed this recipe but as always had to change a few things. I noted them below.
First off, I did not use the hard boiled eggs as suggested in the recipe. I didn't have any ready and it really didn't interest me to have eggs in the middle of my meatloaf. Just saying.
- 4 small cloves garlic, finely chopped
- 1 small yellow onion, finely chopped
- ½ cup finely chopped flat leaf parsley
- 2 Tablespoons tomato paste
- 1 T Worcestershire sauce
- 1 teaspoon paprika
- ½ teaspoon dried oregano (I used an Italian seasoning mix instead of just oregano)
- 2 teaspoons kosher salt
- ¾ teaspoon ground black pepper
- ⅔ cup almond meal
- 2 large eggs, beaten (next one I'll use three)
- 1½ pounds lean ground beef (I had 1lb of ground elk and 1lb of ground sirloin)
- 1 carrot, finely chopped - I added this ingredient because I had some in the fridge.
I did use my food processor as it suggested. Way quicker and everything was small enough, it made the meatloaf blend together well. Once I had it all mixed together and mushed with my hands, I rolled into large balls that fit into my jumbo muffin pan. It made six perfect little meatloafs.
I did not take the time to make the tomato/ghee topping in the recipe either, but the next one I might give it a try.
We had this for lunch not only today, but I took it to work Monday and Tuesday. It heats up great in the microwave! Good portable, quick meal.