Quick Meatloaf with Spicy Tomato Sauce

Sliced loaf!

Sliced loaf!

I’ve tried a couple of recipes for paleo meatloaf (including little meatloaf cupcakes in a muffin tin…weird, yes, but convenient) and this one is my hands-down favorite. It also cooks up quicker than most–in about 45 minutes–which is a bonus on weeknights.

I typically cut the recipe for the loaf in half (which is enough for two people with some leftovers) and make the full amount of sauce to put on other things, like veggies, chicken, and my entire breakfast.

Seriously Tasty Meatloaf, from Health-Bent

Unchanged from the original recipe because it’s perfect!

Ingredients for Meatloaf

  • 1 lb ground pork
  • 2 lb ground beef
  • 1 c almond flour
  • 2 eggs
  • 1 c of tomato sauce (recipe below)
  • 10 slices of bacon
  • salt and pepper

Ingredients for Tomato Sauce

  • 1 15 oz can of fire roasted tomatoes
  • 1 1/2 c (about 1) roasted red pepper
  • 1/2 onion, roughly chopped
  • 4 cloves garlic
  • salt and pepper


  1. Place your oven rack in the middle of the oven and preheat it to 350ºF.
  2. In your food processor blend together all the ingredients for the tomato sauce.
  3. In a large bowl use your hands to mix together the ground meats, eggs, almond flour, tomato sauce and salt & pepper. Separate the meatloaf mixture into two 9 inch cake pans. Fill the cake pans to the brim, as the meat loaves will shrink considerably as they cook. Top with the slices of bacon.
  4. Bake for 45 minutes. Turn the oven to broil and get the bacon crispy, about 10 minutes.
  5. While the meatloaf is baking, pour the rest of the tomato sauce into a small saucepot and simmer over medium heat.
  6. Once cool, remove the meatloaf from the pan and slice on the opposite direction you placed the bacon–-against the grain, just like meat. Top with the tomato sauce and serve immediately.

    Meatloaf with tomato sauce and shaved Brussels sprouts with bacon. Mmm, baby cabbage.

    Meatloaf with tomato sauce and shaved Brussels sprouts with bacon. Mmm, baby cabbage.


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