BHA & BHT Free Paleo Apple-Sage Meatloaf with Mushroom Gravy
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 5 min
4.6(24)
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Learn more āIngredients
6 servings
For the meatloaf
- 1 lb ground beef (80/20)
- Ā½ lb ground pork
- 1 medium apple (such as honeycrisp or granny smith), peeled and finely diced
- Ā½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp fresh sage, finely chopped
- ā cup almond flour
- 2 large eggs
- 2 tbsp coconut aminos
- 1 tsp dijon mustard
- 1 tsp salt
- Ā½ tsp black pepper
- 1 tbsp avocado oil
For the mushroom gravy
- 8 oz cremini mushrooms, thinly sliced
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 tbsp avocado oil
- 1 Ā½ cups chicken broth
- 1 tbsp arrowroot starch
- 1 tbsp coconut aminos
- 1 tsp fresh thyme leaves
- salt and pepper, to taste
For serving
- fresh sage leaves, for garnish (optional)
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°C). Lightly grease a 9x5-inch loaf pan with avocado oil.
- 2
Heat 1 tbsp avocado oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4ā5 minutes. Add the garlic (for the meatloaf) and cook until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
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