Carnivore Meatloaf

(optional beef heart)

Prep Time: 10 minutes Cook Time: 35-40 min.

Total Time: 45-50 min.

Makes: 8-10 square pieces

Macronutrients for 1 piece (with heart):

70g protein · 0g carb · 34 g fat

Macronutrients for 1 piece (ground beef only):

69g protein · 0g carb · 40g fat

For a visual, see my instagram video here!

About the dish:

I know that sounds redundant! What kind of meatloaf isn’t carnivore?

The carnivore/animal based way of eating does not allow for processed sugars, sauces, nightshades, breadcrumbs, and any other common ingredients you think of when you think of meatloaf. So this is a BASIC meatloaf recipe intended for a clean meal-prep item to last you the week.

I make this meatloaf every Sunday!

But, don’t be afraid that you will get tired of it because you can doctor it up however you wish when you are re-heating it. My husband is very simple and just eats it plain most of the time. I personally love to add plain yogurt, pickles, a spoonful of mustard, raw cheese, and fruit! See my “burger bowls” for ideas.

This meatloaf is nutrient dense!

This meatloaf is super easy to sneak organ meats into! Organ meats are a great way to make sure you’re getting all of the proper vitamins/minerals. Many tribes in other countries and even animals prioritize the organ meats, leaving the muscle meat as a secondary option (the exact opposite of how we treat meat here in America).

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Equipment:

Ingredients:

  • 4lb ground beef (5lb if you are omitting the beef heart)

  • 1lb ground beef heart (optional)

  • 5 eggs

  • 3 Tbsp salt

Steps:

  1. If you are using beef heart, you can get pre-ground beef heart from places like White Oak Pastures or Force of Nature or get it whole from your local farmer! Once you get it, you can simply slice the thawed heart and put it through a meat grinder. See my instagram video here *ADD LINK

  2. Pre-heat your oven to 375°F

  3. Add all of the meat to the 9x13 glass dish

  4. Crack all 5 eggs into the dish, on top of the meat. I like to disperse the eggs, one in each corner and one in the center. This makes it easier to evenly mix.

  5. Add 3 Tbsp salt, or more if desired. You can add any other seasonings or dressings at this time.

    As mentioned above, I like to keep this meatloaf very clean when meal-prepping it.

    But if you need more flavor: see substitutions section below for ideas on other seasonings or you can checkout my sweet meatloaf or savory meatloaf recipes.

  6. Thoroughly mix everything together until you cannot see any globs of egg and the meat is well blended. I use my hands because it is easiest but feel free to use a big spoon or spatula. See my instagram video for visual.

  7. Once the meatloaf is well blended and level, place it in the pre-heated oven and cook for 45-50 minutes (until the center reads 155-160°F, it will rest to 165°F).

    I recommend checking with a thermometer to be sure you get the desired cook. You know it’s almost done when the edges pull away from the dish, its surrounded my liquid fats, and the top is browned. I never worry about the center being a little pink, especially because I re-heat throughout the week.

  8. Let the dish rest until cool (if you are meal prepping), or enjoy right away while its warm.

  9. To store: cut desired pieces (my husband and I get 8 pieces out of this recipe) and place in airtight containers to enjoy throughout the week.

    For a visual, see my instagram video here!

Changes/Substitutions

This dish has endless possibilities!

You can add ANY ground meat to this recipe. I recommend keeping a good ratio of fatty meats and lean meats.

For example, I have done 3lb ground beef, 1lb venison, and 1lb ground beef heart.

If I wanted to add ground chicken or turkey, I would only add 2lb bird and 3lb beef. I would do the same with elk, bison, venison, etc. These are leaner meats so it won’t be as juicy if the beef ratio doesn’t outweigh the others a little bit.

You can add dressings such as ketchup (Primal Kitchen sugar free is a good option), sugar-free BBQ sauce, coconut aminos, maple syrup/honey, or balsamic vinegar.

Ground pork rinds make a great binder replacement for bread crumbs, checkout my other two recipes:

I have two other meatloaf recipes, one that contains coconut aminos and maple syrup, that I refer to as my sweet maple meatloaf. My other is a sweet balsamic meatloaf with balsamic vinegar and honey.

Some great seasonings to add would be onion flakes (or fresh onion), onion powder, garlic powder, basil, oregano, etc.

You can enjoy this dish however you want to fit your way of eating. My way of animal-based eating and battling with acid reflux keeps me closer to the very simple and clean version depicted above.

Sadie creates naturally sweetened and savory dishes with an animal-based way of eating in mind.

Meal prep is her specialty.

She likes to make traditional recipes that are inclusive to everyones palate and lifestyle, while showcasing natural alternatives.

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Please checkout my instagram account for videos of me making these recipes!

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