Last evening, I needed to make a meal that would make plenty of leftovers for my husband and myself. I wanted to be able to put some meatloaf into storage containers with green beans and then into the freezer for work meals. He has plans to make meatloaf sandwiches for a class he is attending this weekend. They had already forewarned him that they will be serving pizza, which he can’t eat. He plans to make a paleo sandwich bread recipe that he developed. We have also used his bread recipe for Thanksgiving turkey stuffing and other recipes requiring bread crumbs. It is super easy…but that’s another post. This meatloaf makes A BIG LOAF. I get my pastured ground pork from Massa Organics at the Concord Farmer’s Market. I use grass-fed ground beef from Divide Ranch, also at the Concord Farmer’s Market. I use Great Range Brand ground bison from Costco. It comes in 1.5 LB packages. I am using up what I have in my freezer and I plan to purchase future bison from The Honest Bison. I bought a variety of meats to try and I have been impressed. (The bison filets were sublime!) For this recipe: Like any meatloaf, you can add or delete ingredients and change amounts to your own liking.
Savory Meatloaf
1 LB ground pork
1 LB ground beef
1 ½ LBs ground bison
1 tablespoon ghee (or oil of choice)
1 large onion, chopped finely
1 stalk celery, chopped finely
2 carrots, chopped finely
8 mushrooms, chopped finely
1 small red bell pepper, chopped finely
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5 large cloves garlic, minced
2 tablespoons coconut aminos
2 large eggs, well beaten
2 tablespoons plantain flour (or flour of choice)
2 teaspoons Flavor God Italian Zest Seasoning
1 teaspoon freshly ground pepper
3 tablespoons tomato paste
1 tablespoon Dijon mustard
½ teaspoon powdered wasabi (may substitute paste)
Pre-heat oven to 350 degrees. Place parchment paper in the bottom of a large rimmed baking sheet. Using clean hands, mix together all the ground meat in a large mixing bowl. Melt ghee in a large heavy bottomed skillet over medium low heat. Add all vegetables including garlic and sauté until they are softened and all the moisture has evaporated. Meanwhile, stir the coconut aminos into the eggs. Combine the plantain flour, Italian Zest seasoning and pepper in a small bowl. Allow the sautéed vegetables to cool and then add them, the egg mixture and flour mixture to the bowl with the meat. Mix again with clean hands until everything is well incorporated. Shape into a loaf on the prepared baking sheet. Bake in oven for 1 hour. Meanwhile mix together the tomato paste, mustard and wasabi powder in a small bowl. Brush it on top of the meatloaf after 1 hour and then return it to the oven for 15 more minutes.
