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Mom’s Meatloaf

One of my favorite comfort foods is my Mother’s meat loaf.  After several attempts, I think I was finally able to tweak her recipe into a Paleo friendly version without sacrificing the distinct, heartwarming flavor I remember.

Mom’s Meatloaf

1 pound 80/20 grass fed beef

2 omega-3 eggs

2 tsp ground sage (key ingredient)

1 tsp italian seasoning

salt and pepper to taste

1/2 of a 6 oz can tomato paste (save the other half for the tomato topping)

1/3 cup chopped onion

1/3 green bell pepper, chopped

Tomato topping:

1/2 of a 6 oz can tomato paste

8 ounces canned diced tomatoes

1  1/2 cups chopped fresh basil (it cooks down)

3 cloves garlic, minced

salt and pepper to taste

Combine all ingredients in food processor and chop until smooth.

With your hands, mix all ingredients together in large mixing bowl.  Transfer to loaf pan and bake 375 degrees for 45 minutes.  Remove from oven.  Add tomato topping and return to oven for another 15 minutes.  Let stand a few minutes before serving.

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One Response

  1. Going to try this one. Keep the recipes coming, you might have brought me to the paleo dark side!!!

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