Friday, May 18, 2012

Caveman Meatloaf

Ingredients

  • 2 lb ground beef (you may substitute with ground pork);
  • 1 ½ tsp sea salt;
  • 1 tsp ground black pepper;
  • 1 egg;
  • 1 medium onion, finely chopped;
  • 2 cups white button mushrooms, finely chopped;
  • 1 tsp chili pepper flakes;
  • 3 tsp fresh thyme, minced;
  • 1 tsp fresh oregano, minced;
  • 3 cloves garlic, minced;
  • ½ cup homemade ketchup;
  • 1 tbsp honey, optional;
  • ½ tbsp Worcestershire sauce, optional;
  • 1 tbsp paleo cooking fat;

Preparation

  1. Preheat your oven to 350 F.
  2. In a medium sized skillet placed over a medium heat, melt the cooking fat, add the mushrooms and saute for 2 to 3 minutes, or until soft.
  3. In a large bowl, combine the meat, salt, pepper, egg, onion, mushrooms, chili pepper, thyme, oregano and garlic. Mix well, makng sure to break-up the meat. Add the cooked mushrooms as well. It’s very important that the mushrooms are evenly distributed to ensure the loaf bonds well.
  4. Lightly grease loaf pan with additional cooking fat and fill it with the meat mixture. Place in the oven and cook for approximately 15 minutes.
  5. Meanwhile, in a small bowl, combine ketchup, honey and Worcestershire sauce to make the sauce for the top of the meatloaf.
  6. After cooking for 15 minutes, gently spread the sauce on the top of the loaf.
  7. Continue cooking for another 40 minutes.

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