I’ve been in a comfort food mood the last few days — probably due to the sudden change in our weather from the unusually warm 60 degree days, back to the normal Ohio gloom and chill. In particular, I’ve had a hankering for meatloaf (the food, not the singer) for several days now, so I decided to share my recipe with you all. I switched up my meatloaf recipe a couple of years ago (long, long before I even heard of paleo) to a version without bread crumbs. I’m sure that first time it had more to do with the fact that I had no bread in the house than to a conscious desire not to include bread, but sometimes even a blind rabbit finds a carrot. In this version I substitute white mushrooms for the bread crumbs.
I always used ketchup as a topper for the meatloaf, however, since the store-bought variety isn’t paleo, I decided to wing it and come up with something a little better. This topper isn’t bad, but I’m gonna keep working on it. I want to try my hand at homemade paleo ketchup, so it may end up reverting to ketchup eventually.
O.K. everybody, let’s throw a little Meatloaf on the stereo (the singer, not the food) and get cooking! Sing it with me now… Though it’s cold and lonely in the
deep dark Ohio night, I can see taste paradise by the dashboard kitchen light, Paradise by the dashboard kitchen light…
2 lb lean ground beef
4 cloves garlic – chopped
6 oz. white mushrooms ( finely chopped in food processor to about the size of coarse bread crumbs. Careful not to over process or they will get mushy)
3/4 c. onion – chopped
3/4 c. red bell pepper – chopped (may substitute green, but I prefer the sweeter colored bells)
2 Tbsp chopped fresh parsley
salt and pepper to taste
1/2 – 6oz. can tomato paste
1 Tbsp honey
Thoroughly mix everything except tomato paste and honey in a large bowl. Arrange meat in your baking dish.
In a small bowl mix the tomato paste and honey and a little salt to taste. Spread mixture evenly over top of meatloaf.
I have always cooked my meatloaf in the microwave. To cook in the microwave, place meat mixture in a ring in a microwavable baking dish. If you shape it into a giant loaf it won’t cook in the middle. I have a Tupperware pan with a lid. My grandma always used a coring ware dish with a glass lid. You definitely want to cook it with a lid on to help it cook evenly. If you don’t have a lid, use plastic wrap. In a 1000 watt microwave, meat and veggies cook at 6 minutes a pound, so this meatloaf will take about 14 minutes. Let sit for several minutes before checking doneness. You may need to adjust the time based on your microwave. As an alternate you can use a loaf pan and bake in the oven.