This recipes comes from Lea at PaleoSpirit.com. The key thing to remember when making a “paleo” meatloaf is that traditional breadcrumbs and wheat-based flours are out (they all derive from gains). Therefore this recipe relies on coconut flour to hold everything together. Another fun twist: rather than bake it as a single, giant loaf, Lea used a muffin pan to create a bunch of “mini meatloaves” instead. This makes calculating your portion size a snap- just grab a mini meatloaf and go.
Makes 16 portions:
- $17.05 - 2 lb Grass Fed Ground Beef
- $1.18 - 4 eggs Egg
- $3.69 - 4 oz Publix Mushroom Gourmet Blend
- $2.03 - 1 lb Publix Frozen Chopped Spinach
- $4.49 - 0.25 lb Onion
- $0.80 - 43g Raw Coconut Flour (Coconut Secret)
- $0.06 - 1 tbsp Publix Extra Virgin Olive Oil
- $0.36 - 2 tsp Sea Salt
- $0.31 - 2 tsp Black Pepper
- $0.03 - 1 tsp Minced Garlic (Spice World)
- $0.20 - 0.25 tsp Nutmeg
- $0.26 - 1 tsp Thyme
Total Cost: $30.46
Cost Per Portion: $1.90
Follow the directions at PaleoSpirit.com
This was my first time using coconut flour, and I was immediately surprised by how sweet it smelled. I can only imagine how delicious cookies or cakes or other junky foods might be if made with coconut flour. Perhaps one of these “cheat days” I’ll look for some paleo cookies.
The mushrooms are subtle; just adding a hint of taste. The spinach is barely noticeable, and provides some essential leafy greens. As far as meatloaf goes, this is one of the better ones I’ve had. The veggies keep everything nice and moist . After all, there’s nothing worse than a dried out leftover meatloaf. I’m happy to report that the leftovers kept well, and were just as moist and tasty on the second day.
The only thing I can think to add is this: a dab of A1 sauce took these over the edge from good to great. Another winning recipe, and another food item added to our regular rotation. They pair especially well with mashed cauliflower.