Sweet Balsamic Meatloaf
(nightshade free)
Prep Time: 15 min. Cook Time: 35-40 min.
Rest Time: 5-10 min.
Total Time: 55-60 min.
Makes: 4-6 pieces
Macronutrients: 62g protein · 14g carb · 32g fat*
*(based on 1 piece, total 5 pieces)
For a visual, see my instagram video here!
About the Dish:
Meatloaf is such a traditional American dish. You can find versions of meat loaves dating back to Roman times, but the first American meatloaf dates to the late 1800’s after the invention of the meat grinder!
Traditional meatloaf recipes contain gluten filled breadcrumbs, tomato pastes, BBQ sauces, and other not so gut friendly fillers.
I really like meatloaf and I wanted to come up with a tasty animal-based friendly version that is easier on you digestion, and I actually prefer the sweet flavors of this one compared to the traditional acidic tomato versions!
Epic pork rinds
I love this company and what they stand for.
They actually invented EPIC products after being vegetarians and following the long believed “low fat, high carb diet”. When this way of eating made them ill and undernourished, they created grass-fed animal products with no unnecessary ingredients!
Their products are 100% grade fed and they strive to convert ranchers to pasture-raised farming. They overall try to improve animal welfare and promote building better farming ecosystems.
The only ingredients are pork skin and salt!
They also come in many other flavors such as salt & pepper, BBQ, Chili Lime, and salt & vinegar.
For this recipe and most always I use the traditional pink Himalayan sea salt.
Equipment:
mixing bowl
blending/food processor
small bowl
Ingredients:
Loaf:
2lb ground beef
4 eggs
1 bag (2.5oz) EPIC pork rinds- blended
2 tsp. Salt
2 Tbsp. dehydrated onions (or 1 small fresh) (optional)
Sauce:
1/4 cup balsamic vinegar
1/4 cup honey
Steps:
Pre-heat oven to 375°F
In a blender or food processor, blend 1 bag of Epic Pork Rinds on high for 1 minute until very fine.
In a mixing bowl, thoroughly mix ground beef, eggs, blended pork rinds, salt, and onions.
Place meat mixture into 9x9 glass pan and spread evenly.
Place your meatloaf in the pre-heated oven for 20 minutes and start to prepare your sauce.
Prepare your sauce by mixing the balsamic vinegar and honey together in a small bowl.
When the meatloaf has cooked for 20 minutes, remove the pan from the oven and pour the sauce evenly over the top of the entire meatloaf.
Place back in the oven until the meatloaf has an internal temp of 160-165°F (usually 15-20 more minutes).
Remove from oven and let it rest for 5-10 minutes.
For a visual, see my instagram video here!
Follow any of the links to view a list of all of the foods or kitchen items that I recommend. It will provide an Amazon link to purchase if you wish.
As an Amazon associate I earn from qualifying purchases.Changes/Substitutions:
Check out my sweet maple meatloaf if you would like a different flavor profile! I use honey instead of maple syrup and balsamic vinegar instead of coconut aminos.
I personally avoided nightshades for this recipe because I have acid reflux and if you follow an animal-based diet, you are avoiding them anyway.
However, on rare occasions and in the past I used to add Primal Kitchen BBQ sauce to this recipe (6 Tbsp. BBQ, 1/4 cup coconut aminos, and 1/4 cup maple syrup). It is VERY good, but not something I indulge in very often because this BBQ sauce contains tomato paste and other irritating spices.
You could omit the onions for the same reason, it is not recommended on animal-based and it can be gut irritating/ bad for acid reflux. I do fine with onions, especially dehydrated because they do not contain the oils that irritate my acid reflux.
Do you prefer a PLAIN carnivore meatloaf (just meat, eggs, and salt)? See my carnivore meatloaf recipe that I meal prep every week!
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.
Learn more in “About me”
Please checkout my instagram account for videos of me making these recipes!
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