My Recipe Box

Joni's Paleo Mini Meatloafs

Paleolithic Mini Buffalo Lamb Meatloaf wrapped w/Bacon

By JoniSare, member

Posted: January 29th, 2011

These Paleolithic loafs not only look good but are verrrry tasty, with just a few ingredients. I've included the long version recipe and a 'speed cooking' short version. Generally meatloafs use a grain and milk (bread or oats, milk), yet I wanted to stay within the Paleo theme, so, I didn't include them. Thus, these loafs are more like a burger than a meat loaf.

NOTE: The "INGREDIENT DISCOVERY" list, on right, shows some ingredients different than what I used: the main ingredient in this recipe is "Ground Buffalo", however, the 'ingredient discovery' shows "Ground beef" because "Ground Buffalo" is not on Fine Cooking's list to choose from. Also, I used Tamari (a wheat-free soy sauce) and had to choose "soy sauce" from Fine Cooking's list. I rendered pork fat, not 'bacon' fat, and I used "yellow" onions.

more about:

14 bacon strips
2 lbs ground buffalo
1 1bs ground lamb
3 yellow onions, diced (see my blog for the reasons to choose yellow onions)
1 lbs cremini mushrooms, chopped and dried
3 tbls pork fat
1 tbls dried sage leaves
1 tbls dried rosemary
3 tbls tamari
1 tsp onion powder

Here is the long version: (see "Speed Cooking" short version, below)

1. Dry the Crimini mushrooms in dehydrator at 140 degrees for 3 hours, or in the oven at 200 degrees for 1+ hours.
2. Meanwhile, saute onions for 3 hours in pork fat.
3. Re-hydrate the mushrooms with a mixture of the Tamari and onion powder, let sit until the onion mixture is cooled, about 15 minutes.
4. Just before turning off the onions, add the sage and rosemary, stir often, cook for about 3 minutes, remove from heat and let cool.
5. In large mixing bowl mix well the onions and mushrooms, then add the ground meat (room temperature), mix well, but do not over mix (see more about these comments under TIPS on my blog).
6. Divide the mixture into 14 parts. Form each into loaf and wrap with bacon.
7. Bake at 350 degrees for 40 minutes.
8. Broil on high for 5 - 10 minutes, depending on how crispy you want the bacon.

Speed cooking method: (the short version)

1. Mix well in large mixing bowl:
- onions (buy at store already diced, or use thawed diced onions from your freezer - see blog post how to do this)
- dried mushrooms (buy at store already dried, or use dried mushrooms from your freezer - see blog post how to do this)
- sage and rosemary
- tamari and onion powder
- chopped bacon (most butchers at the meat counter will do this for you)
2. Mix in the ground meat, not too much, just enough to blend.
3. Put in 9x13 baking dish.
4. Bake at 350 degrees for about 40 minutes.
5. Let cool, then cut into individual servings.

See my blog on how to freeze individual servings.


Cookbooks, DVDs & More