Meat loaf resonates some very fond memories for me. It takes me back to my childhood years at grandmother’s, where life was so much more comfortable at times. For many, a meat loaf recipe will travel through many generations of a family, always remaining the same. I would love to say that this recipe originated decades ago in my family; however, if it did, it would contain ingredients such as flour and bread-crumbs, things not suitable for my health and a Paleo lifestyle.
When my cravings for meat loaf began, I immediately faced the challenge of finding ingredient(s) that I would be able to use that would act as the bonding agent for the loaf. In traditional recipes, these ingredients would most commonly be flour and eggs. As we know, there are many healthy substitutes to wheat flour that we could use successfully like almond or chestnut flour for example; however, I try as often as possible to avoid this, especially since I’m limiting my nut consumption. What I chose to use instead was mushrooms and it was quite successful! An egg and mushrooms was all that was needed to prepare a delicious and juicy meat loaf that would hold well together.
A sauce of homemade ketchup, honey and Worcestershire sauce was prepared to spread on top of the loaf while it was cooking to give it an extra touch of sweet and salty taste. Worcestershire sauce often contains some soy sauce and honey is high in fructose, but the amount used is small enough not to be an issue. If you’d prefer to stay away from those two items however or if you just don’t have them handy in your kitchen, feel free to only use some homemade ketchup or other tomato based sauce to spread on the loaf for an equally pleasing result.
The meat loaf is quite filling by itself so it can simply be served with a light and simple salad on the side.
P.S. Be sure to check out the Paleo Recipe Book. It’s a cookbook I’ve created to help you cook the best food for your health. It contains over 370 Paleo recipes and covers absolutely everything you’ll ever need.