Paleo Mexican Meatloaf2013-03-07
- Cuisine: Asian, Mexican
- Course: Entree
- Recipe Type: Beef and Bison, Comfort Food, Gluten Free, Lactose Free, Paleo, Pork, Protein
- Ingredients: Almond Butter, Almond Meal/Flour, Beef, Carrots, Celery, Chipotle Peppers in Adobo Sauce, Cilantro, Coconut Oil, Garlic Cloves, Orange Bell Pepper, Pork, Red Bell Pepper, Sweet Potato, Unsweetened Chocolate, Yellow Bell Pepper, Yellow Onion
I love the delicious versatility of ground meats. Myriad flavor and meat combinations, meatballs, burgers, meatloaf, soups, stews, casseroles… the sky is the limit. In this recipe, I wanted to put a Mexican spin on the traditional meatloaf. The inspiration? I have been dying to try a Paleo version of a mole sauce. I have seen countless versions on the Food Network as well as in several magazines and cookbooks. They always have so many ingredients! I wanted to simplify the process, cut out the bread and complicated chiles, and slather it on a meat dish. I decided that a mixture of pork and ground beef for the loaf would complement the slightly sweet and chocolatey sauce – and it would mimic the ketchup that is traditionally put on meatloaf.
The verdict? Delicioso! I loaded up the meatloaf with chopped veggies that paired well with the play on Mexican cuisine. I also chose to do a ratio of 2/3 pork sausage and 1/3 ground beef. Pork sausage is fatty, but I drained the fat from the silicone baking pans before serving and used a tablespoon of the drippings to create more depth in the mole sauce. You can also use 2/3 ground beef to 1/3 pork sausage, or ground turkey! I just loved that the meatloaf tasted like a large, juicy sausage patty that just happened to be loaded with bell peppers, onion, and celery. The cooking process allows the veggies to soften and provides extra moisture in the meatloaf.
I used two silicone loaf pans, to divide up the meat mixture. This not only cuts down on the cooking time, but also allows enough space for the juices and fat. I used a tablespoon of the fat for the mole, and it helped to bring together the flavor and texture of my sauce. Not all of the juice is fat, and the fat will come to the top to be skimmed off. The rest can be served with the meatloaf.
I actually ended up making two different sauces for the top of my meatloaf: a Paleo Sweet Potato Ketchup, and a Paleo Sweet Potato Mole. The base of the mole is the same as the ketchup. Both are delicious accompaniments for this meatloaf dish! I made them for the express purpose of topping this meatloaf, but I plan on using similar recipes in the future to top other proteins. Whichever sauce you choose to make, this dinner should be a winner.
- 2 lb sausage (I used Odom’s Tennessee Pride Hot and Original)
- 1 lb grass fed ground beef (90-10)
- 1-2 tbs coconut oil
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1/2 carrot, finely chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup yellow bell pepper, chopped
- 1/2 orange bell pepper, chopped
- 1/2 cup almond meal/flour
- 2 eggs, slightly beaten
- 1 tbs paprika
- 1 tsp oregano
- 1/2 tsp pepper
- 1/4 tsp dried cilantro
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 tsp sea salt
- 1. Preheat oven to 350 degrees
- 2. Heat coconut oil in a large nonstick skillet on medium/med-high heat
- 3. Add onion, celery, carrots, red, yellow, and orange bell peppers, and cook for 10 minutes, or until slightly softened
- 4. Remove veggie mixture from heat and let cool
- 5. In a large bowl add sausage, ground beef, and mix thoroughly with hands
- 6. To meat mixture, add remaining ingredients, including the veggie mixture
- 7. Mix all ingredients together so they are evenly incorporated, then let rest for 5-10 minutes
- 8. Divide meat mixture in half, and press evenly into two silicone loaf pans
- 9. Bake for 40-45 minutes, or until meat is no longer pink
- 10. Top with sweet potato ketchup or sweet potato mole sauce
- 11. Enjoy!