Did you know that meatloaf is first mentioned in Apicius’ Roman cookbook, which dates to the 5th century AD? This hearty dish has since come long way, spreading throughout the world and remaining one of the most beloved comfort foods.

This paleo version of classical meatloaf makes a nice treat for your friends and family. It contains vegetables that for flavor and texture, as well as for good nutrition. So your kids will enjoy it, even if they aren’t usually interested in eating veggies.

Mixing ground beef with Italian pork sausages is one of the keys to this delicious recipe. When choosing the meat, avoid the big mistake of using only super-lean meat, which will cause your meatloaf to be dry and crumbly.

So don’t be afraid to add fat to your meatloaf: it makes the dish tastier, makes for a nicer texture and totally suits your paleo diet. In this recipe, sausage adds extra fat and a sweet-spicy hint to the ground beef as well as providing a good consistency.

When you keep these things in mind, preparation of meatloaf is easy and practically foolproof, especially if you use a food processor, which gives you a smaller mince size that helps your meatloaf to hold together nicely.

Slice your meatloaf thick to serve with cauliflower, sweet potato mash or some green salad. Moreover, meatloaf makes fine leftovers and refrigerates well. Just warm up if hungry and don’t worry about spoiling the taste; it is still moist and delicious after reheating, and also makes great sandwiches.

I can eat this meatloaf for several days in a row; it’s so jam-packed with flavors that it’s hard to resist when you know that there are still some slices left in your fridge.

I hope that this meatloaf recipe will be a regular on your dining table just as it is on mine!

  •  
  •  
  •  
  •  
  •