Pregnancy Friendly Paleo Apple-Sage Meatloaf with Mushroom Gravy

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

4.6

(24)

Pregnancy Friendly Paleo Apple-Sage Meatloaf with Mushroom Gravy

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Ingredients

6 servings

For the meatloaf

1 lb ground beef (80/20)
½ lb ground pork
1 medium apple (such as honeycrisp or granny smith), peeled and finely diced
½ medium yellow onion, finely diced
3 cloves garlic, minced
2 tbsp fresh sage, finely chopped
⅓ cup almond flour
2 large eggs
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
2 tbsp coconut aminos
1 tsp dijon mustard
1 tsp salt
½ 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 ½ 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 375°F (190°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 4–5 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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