Comments on: Meatloaf and Baked Brussel Sprouts

By: Jess

Jess — Sat, 14 Apr 2012 04:49:19 +0000

I made this tonight and it turned out wonderful. I wasn’t sure how to make meatloaf gluten-free (actually, I’ve never even made meatloaf before). I used half ground beef and half ground chicken and instead of straight tomato paste I used the sauce from this website: http://www.paleomusings.com/2012/03/heavenly-paleo-meatloaf.html in the meatloaf and on top. Just wonderful. Thank you!

By: Karen

Karen — Tue, 10 Apr 2012 18:55:26 +0000

I love this recipe!! Dont want tomato paste cuz it usually has sugar in it.
Doing the 30-day Paleo so no sugar at all !!! Thanks

By: Kira

Kira — Fri, 06 Apr 2012 23:51:11 +0000

I like that you forgot the tomato paste as my son is allergic to tomato’s so now I know it will be ok without. Going to try this recipe.

By: Emily Seah

Emily Seah — Thu, 22 Mar 2012 14:52:44 +0000

Tried the meatloaf recipe last night and it was fantastic! I forgot to take all my ingredients out and missed the can of tomato paste, but it came out just fine and was flavorful and tender. Seems to be a forgiving recipe, even when you don’t follow it by the letter and forget things like I did. Thank you! I look forward to making this again and playing around with variations.

By: Day 36 | Jen's Whole 30

Day 36 | Jen's Whole 30 — Thu, 15 Mar 2012 01:21:56 +0000

[...] Made the Meatloaf from Everyday Paleo [...]

By: On The Menu {week of Feb. 13} | EasyPaleo

On The Menu {week of Feb. 13} | EasyPaleo — Sat, 11 Feb 2012 15:23:05 +0000

[...] dinner will be meatloaf! I love this recipe… it is THE BEST meatloaf ever! On the side, we’ll have green [...]

By: On The Menu {week of Feb. 5} | EasyPaleo

On The Menu {week of Feb. 5} | EasyPaleo — Sat, 04 Feb 2012 19:33:06 +0000

[...] Wednesday, we are having Meatloaf and a zucchini/onion [...]

By: Sarah

Sarah — Sun, 08 Jan 2012 18:00:23 +0000

Great tip Tricia, thank you!!

By: Tricia

Tricia — Sun, 08 Jan 2012 16:45:08 +0000

Make sure you have the freshest brussel sprouts possible! The ones from a regular grocery store have been sitting too long and are really strong tasting. If you can get them from a produce store (where you can pick them individually) or even still on the stalk, they are much more mild in smell and taste.

By: Sarah

Sarah — Sat, 07 Jan 2012 04:48:33 +0000

So happy to hear this Emily and thank you so much for your kind comment!

By: Emily McCormack

Emily McCormack — Sat, 07 Jan 2012 00:57:07 +0000

I just bought your book and I LOVE it! This was my first recipe and my husband’s response was, “wow… mmmm…. Wow!…. mmm…. WOW!! This is the best meatloaf I have ever had!” Similarly, my little one-year-old went nuts when she tried this and signed “more” over and over after the first bite. Needless to say I found a new staple in my family! Thanks for all you do Sarah and all the hard work you put in to helping the rest of us live out Paleo

By: Sarah

Sarah — Sun, 18 Dec 2011 21:57:18 +0000

So glad you liked it Amy!

By: Amy

Amy — Sun, 18 Dec 2011 20:59:37 +0000

Sarah this was AWESOME!! I cut the recipe in half since I’m only cooking for myself, but now I wish I hadn’t because it is SO tasty!! I didn’t think it was too Italian at all, the spices were perfect. I’m also going to try the brussel sprouts later tonight. But how can you go wrong with veggies and bacon? haha thanks again for another great recipe!!

By: Demetrius Karos

Demetrius Karos — Sun, 18 Dec 2011 01:52:10 +0000

Very good recipe.

I added a half pound of ground pork and half of chopped red pepper. I also used half of a head of garlic.

We are big garlic fans and the meat supports it well. The red pepper adds some flavor and sweetness. I only use red peppers – much healthier than green.

By: Keila

Keila — Fri, 16 Dec 2011 20:48:15 +0000

I tried it with the mashed cauliflower. It was delicious!

By: Nicole T

Nicole T — Mon, 28 Nov 2011 21:47:16 +0000

When I make this, I cut up green peppers, onions and whole mushrooms and spread them all around the meatloaf so that I have lots of veggies to go with the meatloaf–this mixture is great spread over mashed cauliflower “potatoes”!

By: Kerry

Kerry — Wed, 02 Nov 2011 23:28:43 +0000

Hi, Amy!
If you take out the basil, majoram, and crushed garlic and add cumin (2 tsp), chili powder (1 tsp), and garlic powder (1 tsp) – You’ll have a more latin flavored meatloaf.
Alternatively, you could experiment with other spices that you like. For example: caraway, allspice, anise, and coriander. It all depends on what flavors you do enjoy – and if you know what those are, then switch the spices for the ones you like. [smile]
Hope that helps!
tql

By: Liz Re

Liz Re — Tue, 01 Nov 2011 18:20:42 +0000

Can’t wait to try the meatloaf, but brussel sprouts I just can’t eat, let along cook. They smell like dirty gym socks in the kitchen…kind of ruins eating them!

By: Amy

Amy — Mon, 31 Oct 2011 23:38:41 +0000

I made the meatloaf yesterday. I’m pretty sure it turned out how it was supposed to. It is extremely Italian tasting … really strong. I paired it with spaghetti squash and didn’t use any sauce and it still tasted like I was eating spaghetti. I do like spaghetti but do you have other seasoning suggestions as Italian isn’t my favorite.

By: Cathy

Cathy — Wed, 19 Oct 2011 20:27:38 +0000

Hey Sarah, a week or so ago Robb posted a blog about new research into fish oils as well as linoleic acid (high in almonds). I love cooking with almond flour for my kids, but it made me wonder about some other possible substitutes. Have you and he talked about this with regards to kids? With the recommendation of eating nuts like almonds only on occasion in mind, then imagining how many almonds make up a cup of ground almond meal, I’ve started to question using it all the time with my kids. I’ve experimented with coconut flour, not the same, and arrowroot powder. Any thoughts on this? Ideas?

By: Britt-Marie Trace

Britt-Marie Trace — Thu, 29 Sep 2011 04:56:01 +0000

This meatloaf recipe is amazing! I have NEVER made meatloaf, (I remember less than exciting meatloaf as a kid too) but am pretty handy in the kitchen. I substituted 1lb of fresh ground buffalo and used 1lb of extra lean ground sirloin on the first run through. I just put foil on a baking sheet and free formed it into a flat “football” ish loaf shape. It was sooooo good, tender, moist, and there were no leftovers past lunch the following day. I am making it again, and this time am adding diced chipotle peppers (the ones from a can in adobo sauce)–pretty sure this will be yummy with a kick! Can’t wait to share this recipe with my parents, so easy and so tasty.

By: meredith

meredith — Sun, 28 Aug 2011 21:33:11 +0000

I am not that great of a cook and need more exact amounts. how much olive oil do you think the brussel sprouts really take? thanks so much.

By: Brooke

Brooke — Wed, 27 Jul 2011 00:42:14 +0000

Just pulled this out of the oven and it’s delicious! I made the full recipe so I’d have leftovers all week long, but I’m not sure it will last as long as I had thought.

By: Kat

Kat — Tue, 14 Jun 2011 19:48:08 +0000

I just want to say that this is, by far, the best meatloaf I’ve ever had! I’ll be making it for the third time since coming across the recipe in your book. I can’t wait to dig in tonight when it’s done.

I never thought I would look forward to meatloaf.

By: Sarah

Sarah — Tue, 31 May 2011 14:53:41 +0000

Hi Donna! So glad you are enjoying my blog! If you want email updates for when I post something new, just click on the little brown box with the little “rainbow” in it on the right hand side of my home page under the word “Follow”.