Growing up, I never much of a meatloaf fan. I've often joked that I must have had a childhood traumatic meatloaf experience, the effects of which could only be cured by years of therapy! Yet, in recent times, I've happily overcome my meatloaf aversion, and it has since made a major resurgence amongst my recipe repertoire and is a much-loved family favorite!
And when it comes to leftovers, I'm sure you'd agree that meatloaf tastes even better the next day! That being the case, I can pretty much guarantee that my husband will be making a meatloaf sandwich for his lunch tomorrow!
My paleo-friendly Spinach Meatloaf recipe is not only gluten-free, but is also egg-free, making it suitable for people following the Autoimmune Protocol. I have found that excluding the eggs altogether didn’t affect the texture of my meatloaf, and with the addition of spinach, it is a healthy and hearty midweek meal!
2 lbs ground beef
2 cups frozen chopped spinach
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp coconut oil
¼ cup coconut flour
1 tsp mace
1 tsp Himalayan salt
1 tsp freshly ground pepper (exclude if AIP)
Preheat the oven to 350º fahrenheit with the rack placed in the middle
In a small pan, melt the coconut oil
Add the chopped onion and sauté until tender
Add the garlic and frozen spinach, stirring until the spinach is completely defrosted and any extra liquid has evaporated
Set aside, allowing the onion and spinach mixture to cool
Meanwhile, place the ground beef in a large bowl
Add the coconut flour, mace, salt and ground pepper
Once cooled, add the onions and spinach, using your (clean) hands to gently combine all the ingredients
To test for adequate seasoning, fry up a tiny meatloaf bite, about 1 tbsp will do, add more salt to the raw meatloaf mixture if desired
Transfer the meatloaf mixture to a greased, 9-by-5-inch loaf pan, spread to the edges, and smooth out the top
Bake for approximately 1 to 1¼ hours, until just cooked through, turning the pan 180 degrees halfway through the cooking time