Feel free to use your choice in mushrooms and paleo fat. I used shiitake mushrooms because they are my favorite, but you can use white button mushrooms, baby bella mushrooms, or a blend of whatever you like. Also for paleo fat, I used butter because that’s what I had around but you can use olive oil, coconut oil, avocado oil or even lard (think pork, duck, or beef). Served with a baked sweet potato, this makes for a perfect gluten-free, paleo dinner.
Also – don’t mind the paper plate that I served my dinner on. I did not want to do dishes after dinner. Hopefully you can relate! Enjoy!
- 2 lbs ground beef (I used 1 lb ground sirloin & 1 lb ground pork)
- 1 1/2 tsp sea salt
- 1 tsp fresh cracked pepper
- 1 egg, beaten
- 1 medium onion, finely chopped
- 16 oz mushrooms, finely chopped
- 1 tsp chili pepper
- 3 tsp fresh thyme, minced
- 1 tsp Italian seasonings
- 3 cloves of garlic minced
- 1/2 cup ketchup (no sugar added)
- 1 tbsp honey
- 1/2 tbsp Worcestershire sauce
- 1 tbsp butter
- Preheat the oven to 350 degrees F.
- In a medium sized skillet placed over medium heat, melt the butter (or cooking fat), add the onions and saute until translucent. Add the mushrooms and cook for another 2-3 minutes, or until soft.
- In a large bowl, combine the meat, salt, pepper, egg, onion, mushrooms, chili powder, thyme, Italian seasonings, and garlic. It’s very important that the mushrooms are evenly distributed to ensure the loaf bonds together.
- Lightly grease your loaf pan with your butter or cooking fat and fill it with the meat mixture. Place in the oven and cook for 15 minutes.
- Meanwhile, in a small bowl mix together the ketchup, honey, and Worcestershire sauce to make the glaze for the top of the meatloaf.
- After 15 minutes, evenly spread the glaze on top of the meatloaf and cook for an additional 40 minutes.
- Let stand for a few minutes before cutting and serving.