Paleo Antipasto Meatloaf

My pregnant brain works in mysterious ways. Most days I don't crave anything, then a craving will hit big time. Salty delicious olives have been on the craving list frequently. I came up with the idea of making a meatloaf around olives and eventually the idea evolved into the delicious end product we had for dinner tonight! I highly recommend serving this with mashed faux-tatoes (posted recipe on November 13, 2010). It makes for a very home cooked old fashioned dinner. In this meatloaf there are some minced deli meats. Use a combination that sounds appealing to you. I used what was on hand, pepperoni and salami (not usually 100% paleo but I find some that are pretty darn close). I hope you and your family enjoy this recipe as much as we did!





Paleo Antipasto Meatloaf

2 eggs
2 tbsp balsamic vinegar
1/2 can tomato paste
3/4 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
1/4 tsp black pepper
1/2 cup almond flour
2 tbsp roasted red pepper, minced
1/2 cup manzilla olives (green olives), sliced
7-9 oz cold cuts, minced (any typical Italian combo would do great)
2 lbs ground beef (we used bison which was fantastic)

Preheat oven to 350 degrees. In large bowl beat together eggs, balsamic, and tomato paste until smooth. Add seasonings and almond powder, mix until well combined. Add red peppers, olives and cold cuts and mix until combined. Add beef and thoroughly mix until all ingredients are evenly distributed. Dump meat mixture and form into loaf shape. Bake for 1 hour to 1 hour 15 minutes or until done. Serve and enjoy!!!

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