Paleo Meat Loaf

By: Elna Botes van Schalkwyk

  • 2 lb ground beef;
  • 1 ½ tsps Himalayan salt;
  • Cayenne pepper to taste;
  • 1 egg;
  • 1 medium onion, finely chopped;
  • 2 cups white button mushrooms, finely chopped;
  • 1 tsp chili pepper flakes;
  • 3 tsp fresh thyme, minced;
  • 1 tsp fresh oregano, minced;
  • 3 cloves garlic, minced;
  • ½ cup homemade ketchup;
  • 1 tbsp raw honey (optional);
  • ½ tsp balsamic Vinegar;
  • 1 tsp paleo cooking fat or coconut oil


  • Preheat your oven to 350ºF/180ºC.
  • In a medium sized skillet placed over a medium heat, melt the cooking fat or coconut oil, add the mushrooms and saute for 2 to 3 minutes, or until soft.
  • In a large bowl, combine the meat, Himalayan salt, cayenne pepper, egg, onion, mushrooms, chili pepper, thyme, oregano and garlic. Mix well, making sure to break-up the meat. Add the cooked mushrooms as well. It’s very important that the mushrooms are evenly distributed to ensure the loaf bonds well.
  • Lightly grease loaf pan and fill it with the meat mixture. Place in the oven and cook for approximately 15 minutes.
  • Meanwhile, in a small bowl, combine ketchup, honey and balsamic vinegar to make the sauce for the top of the meatloaf.
  • After cooking for 15 minutes, gently spread the sauce on the top of the loaf.
  • Continue cooking for another 40 minutes.
  • Enjoy! ♥