Meattastic Meatloaf

Ok, I must think of a new title. This is not exciting. but the final product was AMAZING. The consistency was perfect, no crumbles, no falling apart…etc. It was flavorful and I made 1 full meatloaf, 4 minis (and froze), and approx 30 larger meatballs. Dale and I finished those last week. SO GOOD.

I got my inspiration from Nom Nom Paleo – she’s awesome. But I looked through and tried to make it easier and work with what I had on hand. So, here’s the original and my version below. I might actually use some of her recipe name, it’s much more inspiring.

I made this with the intention of making a few freezer meals, so I used large amounts of ingredients. Just cut down to what you want and go to town. AND, I used my food processor to make it really easy on myself. I’m just kind of lazy, so it helped.




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  • 2 cups chopped fresh spinach (I used baby spinach, it was small so I didn’t chop)
  • 4 tablespoon bacon fat or coconut oil
  • 2 cups finely chopped yellow onion (I used my food processor and pulsed a few times)
  • 1 pound Cremini mushrooms, finely chopped (I used my food processor and pulsed a few times)
  • 1 yam, shredded (used my food processor)
  • 1-1.5 cups loosely packed chopped fresh Italian parsley (I used my food processor and pulsed a few times)
  • 1 cup basil pesto (I get mine from Costco, super versatile, nummy)
  • 2lb turkey, 2 lb pork
  • 1.5 cup coconut flour (can’t taste anything coconut)
  • 1 head of garlic, minced (you can cut this down if you want, you know I love garlic, so used a lot) (I used my mini food processor and pulsed a few times)
  • 4 teaspoon kosher salt, plus more as needed
  • 5 teaspoons freshly ground black pepper, plus more as needed
  • 6 large eggs, lightly beaten
  • 3-5 bacon slicesfor the loaf, not the balls (that sounds bad, but it’s used as a meatloaf topper only, I didn’t put any in the balls, but you can if you want)
  • Tomato sauce, warmed, for serving (optional)

How to:

  1. Preheat oven to 375.
  2. Heat up cooking fat of choice in a pan
  3. Put garlic in and onion in, let cook till almost soft
  4. Add shredded yam to pan, cook for a few minutes
  5. Then add shrooms, mix well
  6. Add spinach last, cook for a bit ultimately to get the liquid out as much as possible
  7. Salt and pepper as you go
  8. Put meat in bowl, mix together well
  9. Add yam mix to meat, basil pesto, eggs, salt and pepper and coconut flour. Mix well!
  10. Bacon – I baked my bacon a bit before I put it on the meatloaf, 300 degrees for 45 minutes, then put the slices on the loaf.
  11. Here’s where you can make what you want: loaf, mini loaves, meatballs, etc. If you are making a meatloaf topped with bacon, then put meat in meatloaf pan, put sliced bacon on top.
  12. For loaf: cook at 375 for about 45 minutes to an hour. Your bacon will be done perfectly. You’ll have liquid in the pan – and it will be bubbling like mad. When loaf is done, I take mine out, and CAREFULLY dump the liquid in the sink and let sit for 10 minutes before cutting into it. It’s pure beauty when you do.
  13. For a freezer meal: did the same as above, no bacon, covered and stuck in freezer. take out when ready to cook.
  14. For Meatballs: Make them as big or as small as you want. Cook them at 375 until done, this will depend on size. Again, mine were 2-4 ‘biters’ depending on how big your bites are. I left mine in for approx 35 + minutes.



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I'm a personal trainer, coach, CrossFitter, food lover, terrible singer, step-monster, wife, amateur chef, and coffee & tequila addicted. And we've just scratched the surface.

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