(pictured left: Paleo meatloaf, mashed cauliflower, sauteed squash, turnips, and broccoli, and a slice of Paleo simple bread)

If someone were to ask me what my favorite meal or what my “last” meal request would be, I’d have to say hands down, my mom’s meatloaf with macaroni & cheese, and mashed potatoes.

Tonight, I made Paleo meatloaf and it was delicious. I was in heaven, for real. I told Rick, “I don’t think you understand how much I love meatloaf!” I was even super excited that we have left overs for me to enjoy again tomorrow. I’m not sure if there’s any other meatloaf lovers out there, but if you claim to not like it, it’s probably because you haven’t had the right meatloaf.

Here’s the Paleo recipe I used in case any of you want to try it.
I never measure out my salt or spices, unless I’m baking so use them at liberty.

-8 oz. of ground bison mixed with 8 oz. lean ground beef
-1 can of organic tomato sauce-divided (half to mix with the meatloaf, half to spread on top)
-1/2 chopped red bell pepper
-1/2 chopped green bell pepper
-normally I’d chop up onion and add that, but Rick doesn’t like onions
-chopped, shredded carrots
-1 large egg
-1/2 c. almond flour
-sea salt, pepper, basil, garlic to taste

Preheat oven to 350 degrees
Mix all ingredients with hands (get down and dirty)
Grease clear baking dish and spread evenly in it.
Use left over tomato sauce to spread a layer over the top
Here’s a bonus for some “sweetness” – drizzle honey over the top.
Bake 40-45 minutes.