Sage, Mushroom, and Chestnut Meatloaf

(how to take a cheap cut of meat and make it taste like you spent money)

by Kristin Clara


Meatloaf gets a bad rap, and I’m not sure why; it’s a forgiving and easy way to pack a lot of nutrients and flavor into one dish, and you can change it up depending on your ingredients and mood. My version uses the bounty of Autumn’s sage and thyme.

  • Ingredients

    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

    2 eggs

    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

  • Directions

    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.

Sage, Mushroom, and Chestnut Meatloaf
Sage, Mushroom, and Chestnut Meatloaf