Bagel seasoning in a loaf of meat?! You might think it sounds crazy, but this Paleo Everything Seasoned Meatloaf was seriously out of this world!
Yesterday was Rosh Hashanah, the Jewish new year, and while a feast was not likely to happen, I did braid this gorgeous challah (with Legit Bread Company mix) and decided to make a meatloaf. Life around here has been a little challenging lately. We’ve had some family hurdles combined with another crazy pandemic school year.
We’re working through it all, but I’ve had a couple weeks of solo parenting, Lovie’s anxiety, and to be honest, I’m pooped. So dinners lately have been pretty minimalist and I’m not feeling at all guilty about it. In fact, dinner has been the least of my worries.
That said, I have been trying to keep our “convenience dinners” to a minimum, because we tend to get into habitual dinner delivery and I know that’s not our healthiest bet. But knowing Rosh Hashanah was yesterday and our very desperate need for a sweet new year, I set out a bag of my Challah Mix the night before so that I would be forced to bake. And if I was going to go to the trouble of baking, why would I not also make a protein, right?!
Keeping with all things Jewish, I had this idea that instead of my usual meatloaf themes, I’d go with something a little different. And Everything Seasoning seemed to be just the ticket. OMG the flavor y’all. The onion, the garlic, the sesame and poppy seeds. Yum. I used crackers instead of flour this time for a little added texture but honestly you can use cassava flour, pork rinds, whatever your preference. I also made a quick shallot butter to drizzle on top instead of a ketchup based sauce and holy yum was it delicious. I love that meatloaf really can be whatever you want – so many options and so much versatility!Print
Paleo Everything Seasoned Meatloaf
- 1 pound ground beef
- 2 tablespoons everything seasoning
- 1/4 cup ketchup
- 1 egg
- 3 tablespoons coconut aminos
- 1/2 cup grain free/gluten free crackers crunched up OR 1/2 cup crushed pork rinds OR 1/4 cup cassava flour
- Fresh parsley to garnish
- Preheat oven to 350F
- Combine all ingredients in a mixing bowl
- Use hands or spatula to combine
- Transfer bowl contents to a greased bread pan (8×4)
- Bake for 40 minutes to 1 hour
- Top with fresh parsley and herbed butter if desired
- Slice and serve