Easy Paleo Meatloaf
This easy and tasty paleo meatloaf is packed with ground beef and veggies for a simple all-in-one Whole30 family-friendly weeknight meal!
Servings: 6 servings
- 2 teaspoons extra virgin olive oil
- 20 ounces frozen chopped spinach or 16 ounces frozen curly kale defrosted
- 1 pound ground beef 15-20% fat
- 1 cup riced cauliflower fresh works better than frozen
- 1 cup finely chopped onions or shallots
- 3 minced garlic cloves
- 1½ teaspoons Magic Mushroom Powder
- 2 large eggs whisked
- 3 bacon slices
- 1 cup marinara sauce optional
Heat the oven to 350°F with the rack in the middle. Use a brush or paper towel to grease the interior of a 9- x 5-inch loaf pan with olive oil or your fat of choice.
Wrap the thawed spinach or kale in a clean kitchen towel or cheesecloth and squeeze out the excess liquid and place the dried greens in a large bowl. (Discard the reserved green liquid or add it to a soup.)
Add the beef, onions, cauliflower, garlic, Magic Mushroom Powder (or Diamond Crystal kosher salt), and whisked eggs to the spinach.
Use your hands to gently mix the meatloaf mixture to combine everything.
Transfer the meat and veggie mixture into the greased loaf pan and pat flat with your hands. Place the three slices of bacon on top.
Pop the meatloaf in the oven and bake for 50 minutes or until cooked through. The meatloaf should come away from the sides of the pan and the internal temperature should be at least 160°F.
Turn on the broiler and cook the meatloaf for 5 to 10 minutes or until the bacon is crispy on top.
Take the meatloaf out of the oven and rest it for 10 minutes.
Slice and serve with warm marinara sauce, if desired. Happy eating!
Calories: 327kcal | Carbohydrates: 11g | Protein: 21g | Fat: 23g | Fiber: 4g