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What do you think when you hear the word meatloaf?
In my mind, meatloaf is one of those dishes that make you feel at home, imagining it just being taken out of the oven and set on the family table at dinnertime.
The pride of American cuisine is almost always a baked meatloaf.
AIP Meatloaf may be paleo, but it can compete and win against your average run of the mill meatloaf recipe. The filling of AIP Meatloaf is perfectly balanced to create a sweet and savory sensational taste and smell that will make your mouth water.
Blender or Food Processor
3 Grass Fed Beef 16 oz. Packs
1 Cup Shredded Carrots
1 Cup Yellow Onion
1 Cup Celery
1 1/2 Cup Unsweetened Coconut Chips
2 tbsp. Organic Garlic Powder
4 tsp Pink Himalayan Salt
- Preheat oven to 350·F
- Chop up Carrots, Onion, and Celery into desired size pieces
- Blend Unsweetened Coconut Chips until they reach the consistency of breadcrumbs
- Combine all ingredients in large bowl
- Transfer mixed ingredients into loaf pan
- Place sheet pan underneath filled loaf pan and place in oven
- Bake uncovered at 350·F for 90-120 minutes
- Carefully remove loaf from oven and allow to cool
Home Sweet Home
Coming from a multicultural home, meatloaf was seldom an option for a meal, it was yet another item that was discovered in the school cafeteria or marveled at on the television from a cooking channel.
When I finally had meatloaf for the first time, it was pretty enjoyable, but admittedly not one of my absolute favorites. The breadcrumbs and the egg where too much for me, for whatever reason those ingredients combined with bell pepper and ketchup just did not sit too well with me.
After being on Autoimmune Protocol for sometime and getting bored with regular pan cooked ground beef, it was decided one fine day to make a meatloaf to mix things up.
The first few attempts were disastrous, because I was not expecting the meatloaf to have so much grease come out of it while cooking. Melted fat from the grass fed beef got everywhere, blackening the bottom of my oven with charcoal residue, making it well due for another cleaning.
Learning my lesson, aluminum foil and a baking guard where rolled out on the rack below to catch any mess, which was still reached limited success.
Finally I gave in and just decided to use another pan underneath, in order to catch the beef renderings to use potentially for another dish, or to simply throw out.
Because this recipe has the proclivity to be messy, there will be further updates to this dish. I want other people to be able to recreate this meal from home without the owner having to clean their oven every time.
The ingredients however will remain unchanged, because they promote a clear winner in the performance of this dish. Everyone loves to smell my AIP meatloaf, and they always ask me to share.
Sweet & Savory
The secret ingredient to this recipe has got to be the unsweetened coconut chips.
Now I cannot stand the flat texture of unsweetened coconut chips alone, maybe when they are thoroughly toasted but that is not often the case.
Though the flatness of coconut chips is nearly detestable, did like the crispy edges of the chip itself and randomly decided to just put it in the blender and see what happens. It was through this random experiment that I discovered my new AIP breadcrumbs.
What can I make with breadcrumbs again?
That was how this recipe was born.
The carrots are often changed to whatever is on hand in my kitchen, but it still tastes as good just the same.
Usually the most common switch would be with baby carrots, chopped into bite size pieces, but the larger size often takes away from the abundance of the meat within the loaf. For this reason shredded carrots are best suited for this dish, because they mix into the grass fed beef better and are readily consumed as they are agreeably bite sized.
Juice from the Celery, Carrot, and Coconut exchange with the garlic and grass fed beef to build that scrumptious taste that signifies this dish.
Though the Himalayan Pink Salt can be substituted if necessary, it is the best to use consistently for this recipe because it brings out the flavors of the grass fed beef the best.
The enhanced saturation may be due to the overall weight and density of the pink salt being lighter, which spreads to season the meat better, while other types of salt remain coarser remaining in one spot making the dish uneven. If you want something thoroughly salted, use the finest texture of salt possible, usually I use the denser salts for soups rather than solid meals.
After numerous attempts could have never been prouder of my three pound meatloaf baby.
An added bonus is that this recipe is perfect for bulk cooking. When I feel like baking multiple pans so that I will not have to cook for the rest of the week.
In the future I think that it will freeze well if I made it in miniature form, which will also make them a nice appetizer for parties. Mini-meatloafs have already been made with this recipe, making them just as enjoyable as their larger size counter part.
The ingredients and amounts are the same, with the only difference being using a muffin pan instead of a loaf pan.
As said previously, this is one of my best smelling meals in my repertoire, one that everyone envies whenever it is reheated around them.
Ironically this is one of my messiest recipes, due to the liquid gold secreting from the meatloaf as it cooks, but I am finding out how to be creative with that as well. Nothing should be wasted, especially when you are strapped for a budget as is.
Eating on Autoimmune Protocol can be budget friendly if planned out right. This recipe falls in line with making a money saving meal. Shopping centers are offering additional discounts whenever more Grass Fed Ground Beef is being bought.
Buying Grass Fed beef in bulk is a popular discount alternative to individual purchasing, which can help you to make this crowd pleasing AIP Meatloaf year round.
What do you think of my AIP Meatloaf?
Tell me by leaving a comment below!
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