I haven’t made meatloaf in a loooong time — in fact, I don’t think I’ve had a bite of meatloaf in at least a 2 years. It’s one of those things where you know its traditional recipe has gluten, so you just don’t think about it as a choice for dinner. However, for some strange reason both my husband and I were craving it last week, so I decided to make a healthy Paleo version of it.
It turned out really good. “It sort of tastes like lasagna”, my husband said while we tried it right after it came out of the oven. And he was right! I didn’t realize it at first, but it SO tasted like lasagna. Yum! I love that, especially because we were skipping all of the gluten and all of those carbs, and mainly consuming lean protein with lots of good flavor.
We both enjoyed our meatloaf with a huge plate of salad for dinner and called it a night. And just like the saying goes in Spanish — “barriga llena, corazón contento” — our stomachs were full and our hearts were happy.
My Paleo Turkey Meatloaf recipe yielded 8 meatloaf slices, so we had lots of great leftovers at home… which of course we ate for lunch the following days. It’s flavor was great even after a few days in the fridge. If you and your family don’t finish this recipe all in one sitting, be sure to store it in a close lid container in the refrigerator for later consumption. You can reheat each slice in the microwave for about 30-40 seconds, it won’t spoil the flavor or its consistency. Oh, and be sure to add a little extra Paleo-approved ketchup on top for good measure (that’s how we liked it best).
[tasty-recipe id=”90872″]
