It’s been a pretty ground beef-heavy summer around here! We’ve been feeding not only the two grown ups and a toddler, but a hungry teenager as well, and for us like for a lot of families, money is tight too, and ground beef is a pretty cheap staple around these parts. So there have been a lot of hamburger steaks and spaghetti stew dinners. Tonight I said “enough”! A quick google search for ground beef recipes turned up many the wheat-y choices, but when I saw meat loaf, I knew that the paleo blogosphere would definitely have come up with some great suggestions, and I wasn’t disappointed.
Many of the paleo meatloaf recipes rely on coconut or almond flour for their stick-together-ness, but with neither of those things in the house, I was pleased to find the SarahLynnSmile recipe which included sweet potato, which I not only had on hand, but would please our hungry crowd before they head off to Tuesday night archery practice.
Served with rice and raita (Indian yogurt dressing) for the bottomless pit of a teenager, or with salsa for the most paleo member of the household, this meatloaf turned out great! So with thanks to Sarah Lynn, here’s my gluten & grain free meatloaf recipe
2 lbs medium ground beef
1 medium sweet potato, peeled and grated
1 medium onion, grated (you can also food process your onion to get it to the pulpy stage)
6 to 8 cloves garlic, minced
4 cups lightly packed baby spinach, finely chopped (spinach is like brown sugar – you want to pack it in while measuring, because it’s the most disappointing vegetable for how much of it there actually ends up being!)
2 tsp salt
1 tsp garam masala
1 tsp ginger powder
1 tsp all spice
1/2 tsp cayenne pepper
1 tbsp butter, melted
2 eggs, lightly beaten
Preheat oven to 400F
Combine all ingredients in a mixing bowl and combine well (I recommend just mashing it all together with your hands!), press into 2 loaf pans lined with parchement paper. Bake for 35 to 45 minutes, or until sweet potato is soft and beef is cooked through.
Turn out and slice, serve hot.
Pro tip: flavours will be even better if the mixture is prepared ahead of time and allowed to stand for a few hours.