(how to take a cheap cut of meat and make it taste like you spent money)
2 pounds meatloaf mix (you can usually find this at your butcher counter, if it’s unavailable you can substitute any chopped meat….even turkey).
One medium onion, chopped
About 7-10 sage leaves, chopped
3 sprigs of thyme, leaves stripped from their stems
One package bella mushrooms, chopped
1 cup chestnut flour (coconut flour works too, but your meatloaf will be drier and lack the nutty sweetness of the chestnut flour)
Salt and pepper to taste
1 TBSP ghee, or fat of choice
⅔ Paleo Ketchup
1 tsp dry mustard
Preheat your oven to 350
Saute your onion and mushrooms in ghee over medium heat until slightly translucent. Remove from heat and allow to cool.
In a large bowl combine your meat, sage and thyme with salt and pepper to taste. I mix everything together using my hands.
Add the eggs and chestnut flour to the meat mixture and combine….again I just use my hands.
Add in the slightly cooled vegetable mixture and combine once more.
Place a silpat mat on a baking sheet (parchment paper would work as well, but I always use silpat because it’s just so darn easy). Form your meat mixture into a loose loaf shape….no need to be fussy.
There is just nothing pretty about a big mound of meat…
Mix the ketchup with the dry mustard and glaze your meat mound with it.
Place the loaf in your warmed oven and bake for 1 ½ hours, the internal temperature should be around 160.
Remove and let cool about 5 minutes, slice and serve.