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Paleo + Whole30 Meatloaf with Mushroom Gravy


  • Author: Natalie
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
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Ingredients

Meatloaf

1 yellow onion, chopped

2 cloves of garlic, grated or finely minced

1 tablespoon olive oil

1 pound ground beef (I get my beef from Butcherbox, which I highly recommend!)

1 cup parsley, finely chopped (from 1 bunch of parsley)

1/3 cup almond flour

1 egg

1/2 teaspoon salt

1/2 teaspoon pepper

Mushroom Gravy

8 ounces organic crimini mushrooms, sliced

1/2 of a medium yellow onion, diced

2 cloves of garlic, grated or finely minced

1 teaspoon thyme (fresh or dried)

1/4 teaspoon salt + 1/4 teaspoon pepper

1 cup chicken stock

1 teaspoon arrowroot powder

1 heaping tablespoon cashew cream

zest from half a lemon


Instructions

Meatloaf

Preheat your oven to 350ºF.

Heat a large skillet over medium heat. Add the olive oil, and sauté the onions, garlic and a pinch of salt until softened and golden brown. About 10 minutes, stirring occasionally.

In a large mixing bowl, combine the ground beef, sauteed onions + garlic, parsley, almond flour, egg, salt and pepper. Combine completely.

Press the meatloaf into a loaf pan. Bake for 30 minutes, or until the internal temperature is 160ºF.

Rest for 10 minutes.

Mushroom Gravy

Heat a large skillet over medium heat. Add the olive oil, and saute the onions, mushrooms and garlic until softened. 5-8 minutes.

In a measuring cupwhisk to combine the chicken stock and arrowroot powder. Add to the pan with the cooked mushrooms and onions. Heat over medium until bubbling, 3-5 minutes. The heat will activate the arrowroot powder to thicken the sauce.  Remove the skillet from the heat. Add in the cashew cream and lemon zest, and stir to combine.

Serving

Slice and serve the meatloaf topped with the mushroom gravy. I love this with my paleo + whole30 creamy mashed potatoes.

Leftovers will keep in an airtight container for 5 days refrigerated, or 6 months frozen.


Notes

Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.

Doubling: 1 pound of beef is perfect for 4 servings. You’ll get (8) slices out of it, about 3/4″ thick. You can easily double the recipe if you’re serving more people, or want more leftovers! 2 pounds will fit in the loaf pan. You’ll just need to bake for longer about 45-60 minutes.