Hi! This is Ellen (aka ellensister) and I am blogging tonight about an awesome meatloaf that my family and I just enjoyed…. well, my 4 y.o. had to douse it with copious amounts of very non-paleo ketchup to get it down, but my husband and I enjoyed it. You may have heard about the beneficial anti-inflammatory properties of curcumin, the active ingredient found in turmeric. At a recent lecture I attended by a psychoneuroimmunologist from USF in Tampa stated that this spice may very well be responsible for the decreased rate of heart disease and arthritis in countries such as India where it is a staple in their diet. Well, I modified this recipe (found originally in The All New All Purpose Joy of Cooking, 1997) to make it primal and added turmeric. It turned out as tasty as it is good for you. For those who haven’t cooked much with turmeric, you may want to err on the slight side as it has a strong, spicy flavor that may take some getting accustomed to for full enjoyment. So, feel free to modify the proportions and let me know what you think (and how much ketchup you have to use). Enjoy!
1. 12 oz. ground beef (grass fed preferred)
2. Another 12 oz. ground beef or ground pork (grass fed or organic preferred).
3. 1 1/2 cups finely chopped onions and red peppers
4. 2/3 cup ketchup (google to find a paleo version or use tomato sauce with extra salt)
5. 2/3 cup fresh chopped parsley
6. 3 large eggs, beaten
7. I tsp ground thyme
8. I tsp salt
9. 1/2 tsp pepper
10. 1/2 to 1 Tbsp ground turmeric
11. May also add 1 9 oz. package of frozen spinach, thawed and well drained.
Preheat oven to 350 degrees. Lightly grease a 9×5 inch loaf pan. Combine above ingredients in a large bowl. Kneed the mixture with your hands until everything is well blended. Do not overmix.
Fill the loaf pan with the meat mixture, mounding the top. Place the pan on a baking sheet and bake until the meat is firm to the touch and has shrunk from the sides of the pan or until an instant-read thermometer inserted in the center of the loaf reads 160 degrees F, about 1 to 1 1/4 hours. Pour off the excess fat and let stand for 15 minutes. Serve.