Meatloaf

Terri requested my meatloaf recipe so I decided to post it here.  I can't really call it mine since I used the one from the new Paleo Comfort Food cookbook. (Great cookbook. Get it!) This makes a HUGE meatloaf or two normal loaves. I made two and froze one.  Here is the recipe.

Turkey Meatloaf
(from Paleo Comfort Food by Julie & Charles Mayfield)

Ingredients:
2 medium sweet onions, chopped
1 red bell pepper, chopped
1 tsp kosher salt
1 tsp black pepper
1 tsp thyme
1 tsp garlic powder
2 tablespoons coconut oil
1 tablespoon tomato paste
1/2 cup chicken stock
1 tablespoon Worcestershire sauce
2 large eggs
4 pounds ground turkey (or sub whatever meat you want)
1 cup Cave Ketchup

Preheat over to 325.

Saute onions, red pepper and all spices with coconut oil over medium heat until onions become translucent, about 10 minutes. Remove from heat, and stir in tomato paste, stock, and Worcestershire sauce. Set aside to cool.

In large bowl, crack eggs over your turkey and fold in the cooled onion mixture.

Form the meat mixture into whatever shape suits your fancy, but the traditional loaf will cook evenly. Place on a sheet pan or casserole dish. No greasing required.

Pour the Cave Ketchup over the top and bake for 90 minutes. Internal temp should reach 160 degrees.


Cave Ketchup

Ingredients:
6 oz tomato paste
2 tablespoons apple cider vinegar
1/4 tsp mustard powder
1/2 cup water
1/4 tsp cinnamon
1 pinch allspice
1 pinch salt
1/8 tsp paprika
1 clove garlic
1 bay leaf

Combine all ingredients (except garlic clove and bay leaf) in a medium sized sauce pan.

Bring to a boil stirring frequently.

Add garlic clove and bay leaf (whole). Reduce heat and allow the mixture to simmer for 20-30 minutes stirring occasionally.

Watch for desired consistency. It will thicken quickly toward the end. If you overdo it, just add a tablespoon of water back to the mix.

Remove the bay leaf and garlic clove. Allow ketchup to cool.