Mark Sisson’s Primal Meatloaf


It’s me, Susan again and today I have a primal diet classic.  Mark Sisson’s Meatloaf!  Love, love, love it!  I hope you do too!

What I liked:  The flavor is amazing and it freezes really well.  Very hearty, very satisfying comfort food that will not wreck your blood sugar!

What I did not like:  I don’t always have fresh parsley on hand so this is one of those recipes that you do have to purposely shop for.  I usually have everything else in the freezer or the pantry.

I got the recipe from Mark’s Daily Apple blog – go check out his other great recipes and info!



–         2 pounds ground meet ( I used 2 pounds of beef)

–         2 eggs, whisked

–         1 garlic clove, chopped

–         1 small onion, finely chopped

–         1 carrot, grated or finely chopped

–          1 celery rib, finely chopped

–          2 tablespoons butter

–          Small handful of fresh parsley sprigs, chopped

–          ½ teaspoon dried dill

–          ½ teaspoon dried oregano

–          ¼ teaspoon dried thyme

–          ½ teaspoon salt

–          ¼ teaspoon black pepper


1.)Heat oven to 350 degrees

2.)Sauté garlic, onion, carrot and celery in butter over medium heat until the onions are soft, 6-8 minutes

3.)In a large bowl, mix all ingredients together

4.)Put half the meat in a loaf pan and smooth and pat it down with your fingers.  Put the rest of the meat in the pan and smooth and pat it down until it’s even.

5.)Put the meatloaf pan on a baking sheet in case oil or liquid spills over the top.  Bake for 1 to 1 ½ hours or until a thermometer inserted into the center of meatloaf registers 160 degrees F.

Once again, next time I make this, I am going to make two of them and freeze one for later!  Easy and Yum!


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