This tasty Paleo meatloaf is made without breadcrumbs, and since I don’t use breadcrumbs, I also don’t add an egg, or any other filler (such as cheese). It’s pure meat and seasonings, and the resulting loaf, though small in size (because of the lack of fillers), is big on flavor.
Besides not needing eggs or breadcrumbs in a meatloaf (I used to think they act as binders, but truly they are not needed except to add bulk), and definitely not needing a sauce (the meatloaf is very flavorful as is), I have three more Paleo meatloaf tips for you:
1. Bake the meatloaf on a large baking sheet, not in a loaf pan. Loaf pans make wet, soggy meatloaves. Freeform meatloaves baked on large pans are nicely crisp and browned on the outside, tender and juicy on the inside.
2. Don’t use a meat thermometer to check for doneness. Normally I am a big believer in the use of digital thermometers as the best way to ensure meat doneness, but in this case, pricking the meatloaf with the thermometer’s probe will result in unfortunate loss of meat juices upon the probe’s exit.
3. Make ahead. If you make this Paleo meatloaf the day before (or in the morning for that night’s dinner), it’s even better – sitting in the fridge gives the flavors time to meld, and the texture improves too. At dinnertime, simply slice into 8 slices, and quickly saute them in olive oil, 2-3 minutes per side over medium heat. This step really brings out the flavor of the seasonings. Click for the recipe