Description
When forces unite! This Whole30 Asian Inspired Meatloaf combines the soul of American comfort foods with the flavors of asian cuisine to make one spectacular dish!
Ingredients
Scale
Meatloaf:
- 2 pounds ground beef or ground venison (linked is my favorite grass-fed and finished beef source)
- 1/2 medium sized onion, finely diced
- 1 egg
- 3 Tablespoons coconut aminos
- 1 Tablespoon fish sauce (this is the only brand I’ve found to be sugar free and Whole30 compliant)
- 1/2 teaspoon unrefined sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
Glaze:
- 3 Tablespoons coconut aminos
- 1 1/2 Tablespoons tomato paste
- 1/2 teaspoon apple cider vinegar
Garnish:
- 2 green onions, snipped with kitchen shears
Instructions
- Preheat oven to 350 degrees F.
- Combine all meatloaf ingredients in a large bowl. Using your hands (YES, your hands!) knead the mixture until all ingredients are evenly disbursed.
- Choose to line the loaf pan with either parchment paper or grease with ghee, bacon fat or avocado oil. Once lined or greased, transfer the meat mixture to a 9×5 loaf pan.
- Bake for 45 minutes.
- While the meatloaf is baking, combine your glaze and set aside. (*Make double the called for glaze if you’d like extra for re-glazing after the meatloaf finishes cooking or to use for dipping – if you are a “sauce person” I recommend doubling the glaze.)
- After the 45 minutes, remove the meatloaf from the oven and carefully tilt it ever-so-slightly over the sink to discard the accumulated cooking liquid in the bottom of the pan.
- Then spoon the glaze over the top of the meatloaf and return to the oven for another 10 minutes.
- While the meatloaf finishes in the oven prepare your green onions.
- Remove the meatloaf from the oven and immediately sprinkle with green onions.
- Allow the meatloaf to rest and cool for 10-15 minutes before slicing and serving. Enjoy!
Keywords: whole30 meatloaf, asian meatloaf, paleo meatloaf, paleo meatloaf recipe, venison meatloaf,
