CFDC Kitchen Corner: Paleo Meatloaf

Okay, so if you haven't guessed by now; I like to cook.  One of the challenges I now face in the culinary arts, is turning some of my older recipes Paleo.  Meatloaf is one of those things.  Everyone has a favorite meatloaf recipe and it is usually their mothers.  Unfortunately, dear old mom probably used/uses a lot of salt and a lot of BREADCRUMBS!  The breadcrumbs are the killer, but necessary for binding the meat together.  After doing some research I have found a different binder (thanks to Cook's Illustrated Fall Entertaining 2008) that maybe isn't "paleo" but is gluten free, cheap, and tasteless.  In addition to removing the bread crumbs, this ingredient will allow the loaf to be free formed so it will not bake in it's own grease.

I have made this several times in several variations (I will list some at the end).  This recipe is a bit more labor intensive, but well worth it.  I recommend eating this with mashed sweet potatoes and a glass of lemon ginger iced tea.
Ingredients
 

For the loaf

• 2 lbs. Ground Chuck (see note)
• 1 Bell pepper finely diced
• 1 White or yellow onion (approx. 1/2 lb.) finely diced
• 2 large cloves of garlic minced
• 2 large eggs
• 1 Tbl. fresh thyme
• 1 tsp. minced fresh rosemary
• Black Pepper to taste
• 1/4 tsp. Unflavored Gelatin

For the Sauce

• 1 14 oz. can whole tomatoes
• 2 bay leaf
• Pinch of Sea Salt

Note:  I like to grind the meat myself,; however, I do understand not everyone has a food grinder.  But you should think about getting one.  Several reasons:

1. You control when the meat was ground
2. You control how much fat content goes into the meat
3. Nothing tastes better than fresh ground meat for hamburgers, meatloaves, and the like.

Additional supplies needed are aluminum foil and a shallow pan with a roasting rack.

Method

Preheat your oven to 325 degrees and adjust to the middle rack.  If you are grinding your own meat, do so now.  In a small bowl mix the onion, bell pepper, garlic, and herbs.  Once well mixed add to meat in a lrage bowl.  Combine with hands until very well mixed then set aside for about 15 minutes.  By doing this you, are giving the meat an opportunity to come to room temperature, important when cooking any meats.  In another bowl beat eggs with a fork until slightly frothy and yolks and whites are well blended.  When eggs are blended sprinkle the 1/4 tsp. of gelatin over them and set aside for five minutes.  While eggs are settling you should prepare your pan.

Preparing the pan is easy, cover the roasting rack in one layer of aluminum foil and poke uniform holes across the surface.  Then place the rack back in the pan.

By now, everything should be ready to come together.  Gently pour the egg/gelatin mixture into the meat bowl and mix together with your hands until uniform and all egg is soaked up by the meat mixture.  Now form into a loaf shape approximately 10x6x2 inches and place on prepared roasting pan.  Bake at 325 for 35-45 minutes or until a thermometer reads an internal temparature of 160 degrees.

While the loaf is baking prepare the sauce.  Putt the tomatoes in a medium sauce pan over medium heat and add bayleaf and salt.  Cook, stirring often, until tomatoes have broken apart and a thicker consistency is achieved.  The sauce should have reduced by a quarter.

When meat loaf is done, increase the oven temperature to 500 degrees and  ladle some sauce uniformly over the top and put back in the oven for another five minutes.  Remove and serve with remaining sauce.

Variations

Sometimes I like to put a couple of slices of bacon over the top of the meatloaf while it is cooking so the fat and flavor of the smoked bacon gets infused with the loaf.  Other times I omit the tomato sauce and use a Maple "glaze" by brushing a couple of teaspoons of Maple Syrup over the meatloaf just before taking out of the oven.  You can also had crushed red pepper to make a spicy version.  Have fun and experiment.