Mediterranean Diet Friendly Paleo Mushroom-Herb Meatloaf with Mushroom Gravy

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 5 min

4.7

(17)

Mediterranean Diet Friendly Paleo Mushroom-Herb Meatloaf with Mushroom Gravy

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Ingredients

6 servings

For the meatloaf

2 tbsp olive oil, divided
10 oz cremini mushrooms, finely chopped
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped
2 lbs ground beef (85% lean)
2 large eggs
½ cup almond flour
2 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
1 tsp salt
½ tsp black pepper

For the glaze

3 tbsp tomato paste
1 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
1 tsp apple cider vinegar

For the mushroom gravy

8 oz cremini mushrooms, thinly sliced
1 tbsp olive oil
2 cloves garlic, minced
1 ½ cups beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
1 ½ tbsp arrowroot starch
2 tbsp cold water
½ tsp fresh thyme leaves
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan with olive oil.
2
Heat 1 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the finely chopped cremini mushrooms and cook, stirring occasionally, until all moisture has evaporated and the mushrooms are golden and dry, about 8–10 minutes. Push the mushrooms to one side of the pan.

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