Miracle Meatloaf
Dear Nom Nom Paleo, thank you from the bottom of my heart. Your "Super-Porktastic Meatloaf" recipe (from Nom Nom Paleo: Food for Humans) gave me the inspiration necessary to finally create a magnificent paleo meatloaf. After trying several other grain-free meatloaf recipes, I was ready to give up, but you saved me. I cannot wait to make this again. I used beef instead of pork and made a few other small modifications.
Miracle Meatloaf
1 tablespoon ghee (or organic unsalted butter)
1 small yellow onion, diced in a mini food processor
1/2 lb cremini mushrooms, diced in a mini food processor
2 medium celery stalks, chopped
1/2 cup fresh Italian parsley (loosely packed)
1/3 cup coconut cream (scraped off the top of a refrigerated can of full-fat coconut milk)
1-1.5 lb natural ground beef
16-20 oz frozen spinach, thawed and squeezed dry in a fine mesh strainer (I used 20 oz and let it sit at room temperature in a strainer in the sink for 2 hours)
1/4 cup coconut flour
1 teaspoon sea salt
1.5 teaspoons freshly ground black pepper
1/4 teaspoon nutmeg
2 large garlic cloves, minced
2 large brown cage-free eggs, beaten
5 slices natural bacon, uncooked
Preheat oven to 350. Heat the ghee in a large skillet over medium heat. Add onion and mushrooms and sauté for 2 minutes, then remove from heat. In a food processor, combine the celery, parsley and garlic. Place the eggs and mushroom mixture in a large bowl, then add the green batter from the food processor, beef, spinach, coconut flour, and seasonings and mix everything with your hands in all its gooey glory. Cooking is fun. Transfer mixture to a loaf pan and form into a loaf. Layer bacon slices on top of the loaf and place the pan on a foil-lined baking sheet (Nom Nom is a genius for this tip, because things get meh-ssy) and bake for 70 minutes (rotating the pan after around 30 minutes). Broil for 3 minutes. Remove from oven and let rest for 10-20 minutes before serving.