Paleo Meatloaf with Egg in the Middle

A mixture of beef, pork, parsley, and almond meal, this paleo meatloaf features a surprise eggy center and is the perfect comfort food.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 55 mins
• Calories: 394 Calories

Ingredients

• 2 eggs, beaten
• ¾ teaspoon ground black pepper
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1 pound ground pork
• 1 ½ pounds lean ground beef
• ½ teaspoon dried oregano
• 4 cloves garlic
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste
• 2 teaspoons ghee (clarified butter)
• 1 small yellow onion, roughly chopped
• ½ cup flat-leaf parsley leaves
• ⅔ cup almond meal
• 3 hard-boiled eggs, or more to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place the onion and garlic in a food processor; pulse until onion is finely chopped but not watery. Transfer to a large bowl. Puree parsley in the food processor; add to the bowl. Mix in almond meal, beaten eggs, 2 tablespoons tomato paste, Worcestershire sauce, salt, paprika, black pepper, and oregano. Add ground beef and pork; mix gently by hand until just combined.

Step 3

Place half of the ground meat mixture in a loaf pan. Press down until well-packed. Make a shallow well in the center; fill with hard-boiled eggs. Pat the remaining ground meat mixture down on top, squeezing out any air pockets.

Step 4

Stir 2 tablespoons tomato paste and ghee together in a small bowl. Spread an even layer of the topping over the meatloaf. Place the loaf pan on a baking sheet.

Step 5

Bake on the center rack of the preheated oven until no longer pink in the center, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Step 6

Cool meatloaf until slightly shrunk and pulled away from the sides, at least 15 minutes. Transfer to a cutting board using 2 sturdy spatulas. Slice and serve.