Paleo Meatloaf With Egg In The Middle Recipe

Name: Paleo Meatloaf With Egg In The Middle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meatloaf:; 1 small yellow onion, roughly chopped; 4 cloves garlic; 1/2 cup flat-leaf parsley leaves; 2/3 cup almond meal; 2 eggs, beaten; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 2 teaspoons kosher salt; 1 teaspoon paprika; 3/4 teaspoon ground black pepper; 1/2 teaspoon dried oregano; 1 1/2 pounds lean ground beef; 1 pound ground pork; 3 hard-boiled eggs, or more to taste; Topping:; 2 tablespoons tomato paste; 2 teaspoons ghee (clarified butter)

Servings: persons

Meatloaf:
1 small yellow onion, roughly chopped
4 cloves garlic
1/2 cup flat-leaf parsley leaves
2/3 cup almond meal
2 eggs, beaten
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
1 teaspoon paprika
3/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 1/2 pounds lean ground beef
1 pound ground pork
3 hard-boiled eggs, or more to taste
Topping:
2 tablespoons tomato paste
2 teaspoons ghee (clarified butter)

1
Preheat oven to 350 degrees F (175 degrees C).
2
Place the onion and garlic in a food processor; pulse until onion is finely chopped but not watery. Transfer to a large bowl. Puree parsley in the food processor; add to the bowl. Mix in almond meal, beaten eggs, 2 tablespoons tomato paste, Worcestershire sauce, salt, paprika, black pepper, and oregano. Add ground beef and pork; mix gently by hand until just combined.
3
Place half of the ground meat mixture in a loaf pan. Press down until well-packed. Make a shallow well in the center; fill with hard-boiled eggs. Pat the remaining ground meat mixture down on top, squeezing out any air pockets.
4
Stir 2 tablespoons tomato paste and ghee together in a small bowl. Spread an even layer of the topping over the meatloaf. Place the loaf pan on a baking sheet.
5
Bake on the center rack of the preheated oven until no longer pink in the center, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
6
Cool meatloaf until slightly shrunk and pulled away from the sides, at least 15 minutes. Transfer to a cutting board using 2 sturdy spatulas. Slice and serve.

1173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Meatloaf:, 1 small yellow onion, roughly chopped, 4 cloves garlic, 1/2 cup flat-leaf parsley leaves, and more.

Yes, Paleo Meatloaf With Egg In The Middle falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paleo Meatloaf With Egg In The Middle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions