I’d like to thank Jan’s Sushi Bar for the inspiration for this one. I wanted meatloaf, but a lot of Paleo/Primal recipes rely on either coconut or almond flour, and seeing as how I was Whole30ing, that didn’t seem appropriate. I knew from my experience with meatballs that binders didn’t seem necessary, so I chanced it without, and it worked beautifully.
coconut oil or cooking fat of choice
1 small onion, diced (I used a cippolini)
3 cloves garlic, minced
1 small carrot, diced
1 celery stalk, diced
4 mushrooms, diced
2 handfuls spinach leaves
salt and pepper, to taste
1 lb. ground bison or beef
1 lb. ground pork
1) Preheat oven to 350°F. Melt coconut oil in large skillet over medium-high heat. Add onion, garlic, carrot, celery, and mushrooms, stirring occasionally. When onions are translucent and mushrooms are soft, add oregano, garlic powder, and thyme. If needed, add more oil to pan and stir in spinach leaves until soft. S&P to taste and remove from heat.
2) Transfer mixture from pan into a food processor and pulse until it looks like confetti but doesn’t turn into a paste.
3) In a large bowl, add ground meats, eggs, and veggie mixture. Mix together with clean hands and transfer to a 9″ x 13″ pan. Pat into a wide loaf shape (mine filled the pan). Pop in the oven for 1 hour and 15 minutes. Take outta the oven and let it rest for 5 minutes before cutting into it so it holds together better.
Serves at least 6.
NOTES: Because there are already so many veggies in this, I served it with roasted sweet potatoes. I just steam the diced sweet potatoes quickly in the microwave for 2 minutes, then toss with melted coconut oil and S&P and put ‘em on a baking sheet. They go in the oven when there’s 45 minutes left on the meatloaf.