Grandma’s meatloaf

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The Crossfit Open closes tonight, and I have to say, it’s been an interesting season. As in years past, it has managed to magnify my flaws and weaknesses (the same ones are still there!), but I also remembered how to have fun again this year. Last year, I became a little too obsessive- worrying about each workout, how I could improve, doing it again…ugh! So I decided to change my approach this year and just have fun, try my hardest, and learn a few things…and HAVE FUN. What’s the point of competing in something you love doing and started as a way to relieve stress and give me “mommy time” if it’s just going to cause stress in a different form? So here’s to a great season! I raise a NorCal to you!

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Yours truly attempting one of my 534 weaknesses!

Now on to the food…
I love taking family favorites and old family recipes and turning them into a new, healthier creation. This is my grandmother’s meatloaf. In its original state it has lots of homemade breadcrumbs and brown sugar. This paleo version still has a ton of flavor aaannd…it’s STILL a family favorite! I always have to double the recipe (and there is still very little leftovers!)

Grandma’s Meatloaf

Ingredients:

Meatloaf:

  • 2 lbs grass-fed ground beef
  • 1 cup almond meal
  • 1 egg (beaten)
  • 1 medium onion, chopped
  • 1 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/2 can (15 oz) tomato sauce

Tart Gravy:

  • 1/2 can (15 oz) tomato sauce
  • 2 tablespoons brown mustard
  • 2 tablespoons coconut sugar
  • 1 tablespoon hot sauce ( I like Cholula)

Directions:

  1. Preheat oven to 350 degrees F
  2. Mix meatloaf ingredients together in a large bowl and place in a loaf pan. (I like to put my loaf pan on baking sheet to prevent making a huge mess in my oven) place meatloaf in oven.
  3. While the meatloaf is starting to bake, mix together your gravy ingredients.
  4. Take meatloaf out and pour gravy over the loaf. Place back in the oven and bake an additional 1 1/2 hours or until internal temp reaches 160 degrees F
  5. Take out of oven and let sit for about 10 minutes.
  6. Pair with Pancetta Brussels Sprouts and Mashed Cauliflower.