ground beef | The Paleo Panda ground beef | The Paleo Panda

Chronic Caveman Meatloaf

Beef, Pork, Recipes | May 15, 2015 | By

This paleo meatloaf recipe has no flour, is packed with amazing flavor and is oh so satisfying on a cold and rainy day.  I love making this because I can throw in all of the veggies in my fridge and create a brand new masterpiece with my leftovers.  Some prefer to bake the meatloaf in a bread pan…I prefer to form it into a loaf on a baking pan so that the edges can crisp and form a little crust.  Slather the sauce onto that meaty goodness and enjoy!

Chronic Caveman Meatloaf
Serves 4
A hearty and deliciously paleo meatloaf.
Write a review
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the meatloaf
  1. 1 lb ground beef
  2. 1 lb ground pork
  3. ½ cup tomato sauce
  4. 1 egg
  5. 1/3 cup almond flour
  6. ¼ cup red pepper, diced
  7. ¼ cup yellow onion, diced
  8. 2 tbsp fresh basil, chopped
  9. 1 tsp salt
  10. 1 tsp black pepper
  11. ½ tsp dried basil
  12. ½ tsp thyme
  13. ½ tsp paprika
  14. ½ tsp ground celery seed
  15. 3 cloves of garlic, minced
For the sauce
  1. ¾ cup tomato sauce
  2. 1 tsp dried parsley
  3. 1 tsp dried thyme
  4. 1 tsp dried basil
  5. Salt and pepper to taste
Instructions
  1. Preheat the oven to 350 degrees.
  2. Combine ground beef, ground pork, tomato sauce, egg, almond flour, basil, salt, black pepper, dried basil, paprika, dried thyme, ground celery seed and garlic in a large mixing bowl.
  3. Heat 1 tbsp of olive oil in a skillet over medium heat and sauté onions and red pepper until onions are translucent.
  4. Add onions and red pepper to the rest of the ingredients and mix well with your hands.
  5. Form into a loaf on a greased 8.5 x 11 baking dish and bake for 45-60 minutes. Cool for 15 minutes.
  6. Simmer all of the ingredients for the sauce in a small saucepan until it is slightly bubbly then brush on the surface of the meatloaf once the meatloaf has cooled.
  7. Slice the meatloaf, top with additional fresh chopped basil and serve!
The Paleo Panda https://thepaleopanda.com/

Spaghetti Squash with Arrabiata Sauce and Spicy Italian Meatballs

Beef, Pork, Recipes, Veggies | January 28, 2015 | By

When I was vacation this past September in Italy, I ate pasta for breakfast, lunch and dinner.  Literally.  I couldn’t and still can’t get enough.  Now that I’m back in California and back to reality, I still have pasta occasionally but can’t help but feel guilty about the belly full of carbs and starch weighing me down as I’m waddling out of the restaurant.  Voila!  I present to you a guilt-free Italian indulgence substitute for chewy squash “noodles” drenched in a spicy and flavorful tomato arrabiata sauce with tender, zesty, mouthwatering meatballs.  Mangia!

Spaghetti Squash with Arrabiata Sauce and Spicy Italian Meatballs
Serves 4
Chewy squash “noodles” drenched in a spicy and flavorful tomato arrabiata sauce with tender, zesty, mouthwatering meatballs.
Write a review
Print
Prep Time
15 min
Cook Time
1 hr 20 min
Total Time
1 hr 35 min
Prep Time
15 min
Cook Time
1 hr 20 min
Total Time
1 hr 35 min
For the Spaghetti Squash
  1. 1 medium spaghetti squash
  2. 1 head of garlic, thinly sliced
  3. 2 tbsp olive oil
  4. ½ tsp salt
  5. ½ tsp black pepper
For the Arrabiata Sauce
  1. 1 28 oz. can crushed tomatoes
  2. 1 8 oz. can tomato paste
  3. ½ cup organic red wine
  4. 2 tbsp honey
  5. 1 tbsp olive oil
  6. 1 cup onion, chopped
  7. 5 garlic cloves, minced
  8. 2 tbsp fresh basil, chopped
  9. 1 ½ tsp crushed red pepper flakes
  10. 1 tsp garlic powder
  11. ½ tsp oregano
  12. ½ tsp dried basil
  13. ½ tsp thyme
  14. 1 tsp salt
  15. 1 tsp black pepper
For the Spicy Italian Meatballs
  1. 1½ pound ground beef
  2. 1 pound ground pork
  3. 3 large eggs
  4. ½ cup almond flour
  5. 4 garlic cloves, minced
  6. 1 tsp dried basil
  7. 1 tsp dried oregano
  8. 1 tsp dried thyme
  9. 1 ½ tsp salt
  10. 1 tsp black pepper
  11. 1 tsp crushed red pepper
To make the Spaghetti Squash
  1. Preheat the oven to 350 degrees.
  2. Cut the spaghetti squash in half then scoop out and discard the seeds.
  3. Place the 2 squash halves on a foil lined baking sheet face up.
  4. Spread the slices of garlic inside and along the walls of the squash halves.
  5. Season with salt and pepper and drizzle olive oil over the squash, making sure that the inside of the squash halves are covered entirely.
  6. Bake for 35-40 minutes until squash separates easily from the skin.
  7. Remove from oven and cool for 25 minutes.
  8. Use a fork to pull the squash strand “spaghetti” out of the squash.
To make the Arrabiata Sauce
  1. Heat olive oil in a saucepan over low heat and sauté onion and garlic for 5 minutes.
  2. Stir in the organic red wine, honey, dried basil, red pepper flakes, oregano, dried basil, thyme, garlic powder, salt and black pepper.
  3. Add the crushed tomatoes and tomato paste and bring to a boil.
  4. Reduce heat to medium and simmer uncovered for 30 minutes.
  5. Let sauce with meatballs cool before serving.
To make the Spicy Italian Meatballs
  1. Preheat oven to 350 degrees.
  2. Beat eggs in a small bowl.
  3. Mix the ground beef and ground pork together in a large mixing bowl and beaten eggs.
  4. Stir in minced garlic, dried basil, dried oregano, dried thyme, salt, black pepper and crushed red pepper.
  5. Add the almond flour and combine.
  6. Roll mixture with hands into 2-inch meatballs.
  7. Place on a foil-lined baking sheet and bake for 20 minutes.
  8. Add meatballs to arrabiata sauce, simmer and cool before serving!
The Paleo Panda https://thepaleopanda.com/

Food Blog Theme from Nimbus
Powered by WordPress