Ever since NoQuit posted that meatloaf pic about 2 weeks ago, I’ve been craving meatloaf like crazy.  Seriously, I’ve been thinking about it every single day.  So I finally decided to look up Alton Brown’s recipe & adapt it to fit with paleo.  I’m sure there are 1000 recipes I could have used, but where’s the fun in that?  :)

(This came out to 3 servings for me.  Be sure to taste & adjust as you go!)

meatloaf:

• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp dried thyme
• 1/4 vidalia onion
• about 8 carrot sticks (you can use a regular carrot, peeled—I just had these on hand)
• 3 whole garlic cloves
• 1/4 red bell pepper
• 1lb grassfed ground beef
• 1 organic cage-free egg

glaze:  

• 1/2 can tomato paste
• 1 Tbsp lemon juice
• 2 tsp honey
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp black pepper
• a teeny tiny dash of clove
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg (you can sub out allspice for the cinnamon + nutmeg if you have it; I was out)
• 1 Tbsp lime juice
• finely minced jalapeno to taste
• 1-2 Tbsp olive oil
• 1/4 tsp ginger
• 1/4 tsp dry mustard
• 1/4 tsp cumin

Ok, I know it looks like a ton of ingredients, but most of that is just spices & literally the only thing I had to buy for it was the ground beef—I had everything else on hand.

Heat oven to 325F.

Pulse the onion, carrot, garlic & bell pepper in the food processor & dump in a bowl with the black pepper, cayenne pepper, & dried thyme.  Combine with the ground beef & add in the egg.  Mix everything well, but don’t squeeze or over-process the meat.

Press into a loaf pan to shape, then turn out onto a parchment-paper lined, rimmed cookie sheet & put in the oven.

Mix all the glaze ingredients together in a pan over medium heat & reduce.

Cook the meatloaf 10 minutes & then brush with the glaze.  Cook another 35 minutes or until cooked through.

Oh.So.Good.  This is the first time I’ve ever made my own meatloaf & it is amazing.  I’ll definitely be making it again (& again & again & again).