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Beef Meatloaf - Parsnips & Paleo

Updated on November 17, 2014
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Prior to 2011 I could hardly tell you the difference between dicing and mincing, not to mention I felt like Fauna in the kitchen not knowing what any of these odd abbreviations meant.

Two years after I started cooking, and one year after we became organic, I discovered the Paleo lifestyle. It just made sense to me, and it was easy to start making the switch. Now, two years into the Paleo lifestyle, I have changed so much for the better. I became a much less picky eater (I still won't touch pickles though); my blood sugar became stable, my asthma disappeared, headaches stopped, and I had more energy and stamina than I really knew what to do with. I began to lose a lot of weight, and with all this extra energy, I started exercising more. I began to learn about gluten, GMO, and Monsanto, and how severe my allergies were to wheat, grain, and all the gluten and sugar that accompanied them.

The first year of Paleo, I lost 25lbs, about 3 inches, and was a size 10US. As of now, approaching my second Paleoversary (2 years on Paleo in January 2015), I weigh 145lbs for a total loss of 35lbs and wear a size 6-8US, for a total loss of 4 sizes.

We feel great, and we do our best to support local produce, including responsibly sourced meat and vegetables from farms and ranches that treat their animals with dignity and respect. It means so much to me to be a part of this movement and this lifestyle, and I could never go back now. I have committed.

My meatloaf almost always turns out ugly and I'm not sure why....but it's always delicious!
My meatloaf almost always turns out ugly and I'm not sure why....but it's always delicious!

Cook Time

Prep time: 30 min
Cook time: 1 hour 30 min
Ready in: 2 hours
Yields: 2 to 4


  • 1 1/2 lbs ground beef
  • 1/4 cup arrowroot powder
  • 1/4 cup pecan meal
  • 1/8 - 1/4 cup marinara sauce
  • 2 eggs, beaten
  • 1/2 onion, chopped
  • salt and pepper
  • dried spices, (basil, oregano, cumin, paprika, etc. Use whatever spices you wish or none at all!)
  1. Sauté the onion and mushroom until soft. Set aside. Preheat oven to 350F.
  2. Add all desired spices to the eggs and whisk until mixed. I've found this to be a very effective and easy way to distribute spices evenly in ground meat. Mix the egg into the ground beef.
  3. Mix the pecan meal and arrowroot well into the mixture until all lumps and evidence of the meal and powder are gone. Add marinara sauce and mix well.
  4. Grease a 9x5 loaf pan. Mix the now cooled onion and mushroom into the beef until no pieces are sticking out. Pour the entire mixture into the loaf pan and smooth over.
  5. Bake at 350F for about 1 1/2 hours. Check on it once or twice to make sure the meatloaf is browning evenly. Let cool for a few minutes and serve!

Feel free to add more marinara sauce to the mixture for a moister meatloaf. You can also add more veggies if you wish; usually my recipe only uses onion but I had a big oddball mushroom in the fridge so I thought I'd dice it up along with the rest!

Did you make any changes? If so, let me know how it turned out!


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