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The hubs and I were talking the other day about how our lives have changed since being diagnosed with food allergies. Over the last three years, we’ve switched from plastic to glass containers, gone from traditional household cleaners to all-natural, plant based versions and are eating foods we had never heard of before. Funny enough, we feel like much of these changes are steps back to the way things used to be. Free of processing, harmful additives and “helpful” conveniences that have worked to destroy our health.
And while some things have changed quite a bit for us, we still find ourselves craving some of the same old comfort foods. Like meatloaf.
I grew up on meatloaf; we had it about once a week, and I was always a big fan. How can you go wrong with a juicy slice of meatloaf with a sweet(ish) glaze that turned into a cold meatloaf sandwich the next day? Fast forward to my grown up, gluten-free, Paleo version and I still love it! My son is a fan too, which is always a good sign since he is sometimes a picky (8 year old) eater, though I am proud of how diverse his palette is becoming. Just last night he was telling me how much he likes grilled asparagus – yay!
Since I’m avoiding grains, dairy and eggs, this updated meatloaf calls for an egg replacer and uses apples to help keep the meal moist, and add some healthy carbs to the dish. I also love to add a touch of Coconut Aminos to give this dish an ever-so-slight but delicious flavor twist.
Alongside our meatloaf, we love a warm Roasted Fig and Pistachio salad and grilled asparagus or lightly steamed carrots with ghee. Feel free to play around with the spices to suit your tastes, and remember this pairs perfectly with our Paleo BBQ Sauce or Ketchup. Leftovers? Just like meatloaf of my past, this version makes a yummy cold sandwhich on top of gluten free bread, or wrapped in lettuce wrap as I prefer it.
Easy, healthy and delish. My 3 fave food requirements
Paleo, Gluten-free Meatloaf
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yield: 4 servings
Serving Size: 1/4 lb
- 1 lb ground beef or turkey (Organic or grass fed preferred)
- 1/2 small red apple, diced (skin removed)
- 1/4 cup chopped onions
- 1 Tsp chopped garlic
- Oregano, salt & pepper to taste
- 1 large egg or egg replacer
- Dash of Coconut Aminos (optional)
- Mix all ingredients in large bowl except egg, making sure to mix well.
- Whisk egg and fold into meat mixture.
- Shake about 5-6 shakes of Coconut Aminos into mixture (approx 1 tsp)
- Form into a loaf and place in glass or metal loaf pan.
- Bake on 350 degrees for 35-40 minutes (times and temp vary by oven).
- Remove and let cool for 5 minutes before serving.
- Options: top with Paleo BBQ sauce or Ketchup recipes found here
Jennifer Mansfield (302 Posts)
Hi, I'm Jen, and I launched InspiredEats after being diagnosed with several food allergies, and battling auto-immune conditions including Hashimotos, Adrenal Fatigue, Pyroluria and vitamin deficiencies. I have overcome most all conditions by following the Paleo Diet. My hope is to help so many others like me who are suffering and don't understand how to heal. That's the meaning behind my message: Eat.Heal.Thrive.
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