Cavegirl Meatloaf

Cavegirl Meatloaf


  • 1 pound ground beef
  • 1 pound ground pork
  • 1 large egg
  • 1/2 cup organic tomato sauce
  • 1 shallot, finely diced
  • 1/3 cup almond flour/meal
  • 2 tablespoons chopped fresh basil leaves
  • 1 teaspoon sea salt
  • 1/4 cup diced red pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground celery seed
  • 2-3 cloves of garlic, minced
  • a few twists of ground pepper


  • 1 tablespoon tomato sauce
  • 1 tablespoon yellow mustard


  1. Preheat oven to 350 degrees.
  2. Grease an 8.5×11 baking dish. Mix all meatloaf ingredients (except for the sauce). Use your hands for best results. Form into a loaf on the baking dish. I like to free-form my meatloaf instead of cooking it in a loaf pan. The free-form allows for a larger crisp surface.
  3. Mix the sauce ingredients. Brush on the surface of the meatloaf (I learned this trick from my grandma).
  4. Bake uncovered for 45 minutes or internal temperature reaches between 175 and 185 degrees F. Let rest for 15 minutes.
  5. Cut into slices. Garnish with fresh parsley if desired.
  6. Enjoy!


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  2. This meatloaf was soooo good!! Thanks for sharing

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  4. Jennifer Miller says:

    Made this tonight and it's amazing! My anti meatloaf sister even loves it. Thank you!

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